Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 14

You could serve this soup with the little curd cheese tarts on page 272 but it’s also great accompanied by chunks of rye or wholemeal bread and goat’s cheese.

SERVES 4

2 tbsp olive oil

2 large onions, chopped

2 large carrots, diced

2 sticks of celery, sliced

125g (4oz) cabbage, chopped

2 tbsp olive oil

1 litre (1¾ pints) water or vegetable stock

400g can chopped tomatoes

450g (1lb) cooked beetroot (not in vinegar), peeled and diced

salt and freshly ground black pepper

sugar

TO GARNISH

150ml (5fl oz) soured cream or thick natural yoghurt (optional)

chopped fresh dill or chives (optional)

Heat the oil in a large saucepan, add the onions, carrots, celery and cabbage, stir them in the oil so they glisten, then fry over a gentle heat for about 10 minutes, with the occasional stir.

Pour in the water or vegetable stock and the tomatoes, bring to the boil, cover and leave to simmer for about 20 minutes or until all the vegetables are tender.

Add the beetroot to the soup and season well with salt, pepper and a little sugar. Bring to the boil again and simmer gently for 3–4 minutes.

Serve the borsch as it is or blend it a little. If you like, top with soured cream or yoghurt and a scattering of chopped dill or chives.