how
                                                                                             to
                                                                                       cook               

perfect

BORSCHT

                                                           
YOU                          will need:

• 300g beetroot,

  peeled

  1 small onion, 1 small leek, all

  peeled

  where necessary and cut into small dice or rings.

  2 grains of allspice

  1/2 bay leaf

  1.5l gelatinous beef stock

  2 medium floury potatoes,
           eg Maris Piper peeled and cut into small dice

  1/2 small cabbage, shredded

  4 cloves of garlic, peeld and crushed

  2 tbsp cider vinegar

  1 tbsp sugar

  1/2 tbsp ground black pepper

  sour cream and fresh dill, to serve (preferably Polish sour cream, which has a richer flavour)

                              

NOW

            

FOLLOW

                                                   

THESE

                                                

STEPS

                                                      

• Cut                3/4 of the peeled beetroot into small dice (you may want to                            wear gloves to do this) and set the rest aside.
  Melt the butter in a large pan, and then soften the onion over a gentle heat for 5 minutes.

HERE FOR NEW BORSCHT VER.