Monday, January 23, 2012


This is a fantastic seasonal recipe that showcases the flavour of fresh beetroot so well.  It's also a great use for leftover roast beef.  Borscht, like our own Irish stew, is a very personal recipe, each cook will do her own thing.  This particular recipe has no cabbage which might strike some as odd, but it truly is sweet and delicious and full of wintery goodness.  Easy as pie to prepare and even easier to eat!


  • 1 lb leftover beef or stewing steak, diced
  • 2.5 litres beef stock
  • 6 large beetroot, scrubbed clean and tops removed
  • 2 large carrots, peeled and grated
  • 1 large onion, diced
  • 4 large tomatoes, chopped
  • Juice of a lime
  • 3 tbsp sugar
  • salt and pepper
  • sour cream, to serve
  • chopped chives for garnish

Combine the first six ingredients in a large stock pot. Bring to a boil, then reduce heat and allow the soup to simmer for 2 hours.

Half an hour before serving, remove the beetroot, keeping the broth at a simmer.

When beetroot is cool enough to handle (I run them under cold water), peel and grate them (the peels should slip right off).

Return them to the pot. Stir in lime juice and sugar, then season with salt and pepper.

Serve, garnished with a dollop of sour cream and some snipped chives.


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