Travel lightly over earth and sky
June 6, 2017
Treasures of the south
June 7, 2017
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MAZAMBALA BEETROOT SOUP
BORSCHT
Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”black” style=”dotted” border_width=”3″][vc_column_text]Beetroot soup is a traditional Russian dish which can be served as a creamy chilled soup with chives sprinkled on top or as a large one-pot family meal.[/vc_column_text][vc_separator color=”black” style=”dotted” border_width=”3″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
INGREDIENTS
500 g beef brisket or beef goulash
5 whole beetroots, washed and peeled
1 onion, chopped
¼ cabbage, finely sliced
1 stalk celery, chopped
30 ml red wine vinegar
10 ml sugar
10 ml salt
2 bay leaves
30 ml fresh parsley
2.5 ml ground black pepper
50 g tomato paste
2 x 410 g tins chopped tomatoes
1 litre water
Sour cream to serve
30 ml lemon juice
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Put the water, beetroot, beef, vinegar and 5 ml salt in a stockpot. Bring to the boil and cook for 1 hour.
Add the remaining ingredients and simmer for another 2 hours.
Take out the beetroot to grate and put it back into the soup.
Cut the meat into smaller pieces if necessary.
Add the lemon juice and adjust the seasoning to taste.
Boil for another 5 minutes.
Serve with a dollop of sour cream.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]
