Maggie Beer's Borscht

Maggie Beer's Borscht

I have never made this before, but beets are in so I thought I'd give it a crack. Apparently this one isn't authentic, but its Maggie's so I trust it. Its pretty good - so good in fact we ate it for breakfast cold.

Method

Heat the butter and oil in a large pot and let sweat for a few minutes, add in the beets and celery and stir with the salt and pepper. Cover with the stock and let simmer on low for 2 hours.

Let cool for another hour or overnight and then push through a blender. Serve cold with dill and yoghurt any time of day.

Ingredients

  • butter for cooking
  • good olive oil for cooking
  • 2 large onions roughly cooked
  • 6 beets about 50gms each, peeled and cut into chunks
  • pale inner heart of 1 bunch of celery, chopped
  • sea salt flakes
  • fresh ground black pepper
  • 1.5 litres good chicken stock
  • chopped dill to serve
  • fresh organic yoghurt to serve

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