Beetroot and Cherry Borscht

9 Nov

A quick recipe from a while ago. ❤

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Ingredients: 60g butter / marg, 1 large onion (thinly sliced), 1 large carrot (thinly sliced),
2 sticks celery (thinly sliced), zest and juice of one lemon,  750g raw beetroot (peeled and diced), 800ml stock, 2 bay leaves, 1 cinnamon stick, 1 bunch of fresh dill, 1 tsp allspice,
400g cherries (stoned – this takes ages, sorry), 120g vegan yoghurt or sour cream, salt and black pepper

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Sauté the onions in the butter until clear. Add the carrot, celery and lemon peel/zest and continue for another three minutes, until everything starts to soften. Add the beetroot and cook for a further three minutes or so. Let everything bubble away for two minutes before adding the stock, bay leaves, cinnamon stick, dill, allspice, and some salt and a grind of pepper.

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Bring to a very gentle simmer and cook for 10 minutes. Add the cherries and cook for a further five minutes, until everything is tender. Remove from the heat, then use a slotted spoon to pick out the cinnamon stick and berries. Leave to cool for a little bit and blend.

Serve in individual bowls, with a tablespoon and a half of soured cream/vegan yoghurt on top of each portion, followed by a sprinkle of chopped dill.

 

One Response to “Beetroot and Cherry Borscht”

  1. Stephen November 9, 2014 at 8:33 pm #

    Butter doesn’t sound very vegan! If you go to a kitchen shop you can buy an olive stoner very cheaply. It also does cherries!

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