Borscht

Borscht

Russian soup to the winter rescue

Ingredients

• ¼ small cabbage
• 2-3 potatoes
• 1 carrot
• 1 small beetroot
• 1 onion
• 2-3 cloves garlic
• Osso bucco
• Bay leaves
• 5 whole peppercorns
• ½ tub tomato paste
• 1 can beans (optional)

Method

Boil Osso Bucco with bay leaves, peppercorns.

Clean your broth by straining through cheesecloth. Take meat off of Osso bucco. Combine and return to stove. Add diced potatoes. Boil until the end of the next step.

In a pan, fry together in some oil finely chopped carrots, beetroot, onion and crushed garlic. Fry until soft and tasty. Add to soup mixture.

Add chopped cabbage and beans to the soup mixture. Boil for 5 minutes.

Add tomato paste and any seasonings you like. Bring back to the boil. Serve with mayonaisse or sour cream.