Borsch (beetroot soup)

Borsch is very typical in Russia. It's a hot dish. The ingredients are beetroot, carrots,
shallots, garlic, celery,bay leaf, carway, seeds,vegetables and black pepper.

first,peel and chop the vegetables.
Then put de vegetables, the bay leaf and the seeds in a pan.
Then cover with the stock ,cook for about 1 hour .
Then blend the soup.
Finally serve with the souread cream.
Russia is in Europe and Asia. The capital city of Russia is Moscow.


  • 1kg/2¼lb beetroot

  • 450g/1lb 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

Preparation method

  1. Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.
  2. Cover 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.
  3. Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve.
  4. Reheat gently, do not allow to boil, serve with the soured cream and Pirags.

<!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } -->