JanaBy Jana      

October 25, 2014

Borsch 0 5 0

It's as authentic and it can be served vegetarian style by omitting the sausage.

  • Prep: 20 mins
  • Cook: 1 hr 30 mins
  • 20 mins

    1 hr 30 mins

    1 hr 50 mins

  • Yields: 4 Servings


1Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.


3Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.


5Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve.



1kg beetroot

450g carrots

8 shallots

2 garlic cloves, chopped roughly

1 stick of celery, chopped roughly

1 bay leaf

2 tbsp caraway seeds

enough stock to cover the vegetables with about half a pint left over

salt and freshly ground black pepper


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