Borsch

This is a very simple version of borsch. If you can make it the day before, it’s even better as then the flavours can meld beautifully in the fridge overnight.

Ingredients

• 6 beetroot. Either fresh, peeled and diced or the packaged pre cooked ones peeled and diced. If you get precooked, make sure they are not stored in vinegar
• 2 smallish carrots, peeled and diced
• 1/3 Savoy cabbage, shredded
• 200g potatoes, diced. (You can leave the skin on if you wish)
• 1 onion, diced
• 1/2tsp garlic granules or diced garlic
• 2 tbsp tomato puree
• 1 tbsp oil
• 1 litre veg stock

Method

• Heat the oil in a large pan
• Then add the beetroot, onion, carrots and potato and saute for a few minutes
• Add the garlic and saute for a further couple of minutes
• Then add the tomato paste and stir well to make sure it coats the veg
• Add in the stock and leave to simmer for 30 mins to 45 mins until all the veg is soft and it has reduced slightly.
• Then add the cabbage on top. Cover and leave for a further 15 mins
• Add seasoning if desired.