Borscht , Beetroot Soup

Its cold outside and have some cooked red cabbage from the weekend and some beetroot from the vegebox . So it is time to revive a recipe from earlier in the year , giving credit to the recipe to flickerite Nairnski who describes it as the “finest soup ever tasted“

Borscht – Beetroot Soup

2 cups of shredded red cabbage
1 roughly chopped medium beetroot
1/2 chopped red onion ,
1 tbsp cumin ,
1 crushed clove of garlic
Few sprigs of fresh thyme
Dash of balsamic vinegar
11/2 pints of boiling water

1. Put all the ingredients in a pan ,pour over the boiling water , bring to the boil again and simmer on a medium heat for 45 minutes
2. Puree til smooth
3. Serve with goats cheese , a slop of cream , fromage frais

If you are feeling very good you can even make your own bread as I see I did last time I made borscht back in January

Bread Recipe

Adapted from Chocolate and Zucchini ( who writes far more beautifully than I do )

500 grams strong white flour
5 grams salt
1/4 teaspoon instant yeast
10 fl oz of water, at room temperature
Flour for dusting

1. In a food processor combine the flour, salt, and yeast. Pour in the water. Its very wet dough . Leave in a bowl somewhere warm like the airing cupboard overnight
2. The dough will increase in size and get bubbles on the top also it have a stringy consistency.
3. Turn the dough out onto a well-floured surface gently bring the sides over and over . Put it into a floured le cruset pot. in the oven pre-heated to 230°C
4. Bake for 30 minutes with the lid, remove the (hot) lid, and bake for another 15 minutes, until beautiful and golden

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