Borsht (Ukraine)

I was in the Ukraine a while back and was served this delicious soup, known as Borsht (also borscht or borshch).

It's a vegetable soup from Eastern Europe, which is traditionally made with beetroot as a main ingredient (giving it a strong red colour). Other varieties also exist, such as the tomato-based orange borscht and the green (zelioni) version.

It made its way into global cuisine by way of Jewish immigrants out of the Polish, Russian, Ukrainian regions.

It's simple, cost-effective and very tasty.

Ingredients:

• 1 Kilo peeled washed and diced young beetroots
• 2 carrots, peeled and diced
• 3 potatoes, peeled and cubed
• 1 onion, diced and fried
• 1/4 cabbage, sliced
• 1 small can chopped tomatoes (optional)
• A little chicken stock (optional)
• Water (2 litres)
• Salt and pepper
• Sugar to taste
• Sour cream

Directions:

• Cook the peeled beetroot for about 3/4 hour.
• Add potatoes, cabbage, carrots, and cook until the vegetables are soft.
• Add the seasoning, tomatoes and fried onion.
• Cook for a further few minutes.
• Transfer to blender for a smooth soup (personally, I like it smooth) or leave chunky.
• Serve with sour cream and crusty bread.