Borsch

This year I made for the first time Borsch, the famous purple soup from Ukraine, Russia, Hungary and Poland. It is a soup like no other because the color is so crazy insane rich, but the flavor too! a big wow. My recipe comes from my jewish book so I am not sure how I can copyright it. Sorry!

INGREDIENTS:

-1 kg of fresh beet.
-Salt and pepper.
-1 quick squirt of a lemon.

-1 leek.

-1 carrot.

-1 stick of celery.

-1 turnip.

-1 onion.

-1 clove of garlic.

-2 cubes of meat stock.

-2 litres of water.

-salt and pepper.

STEPS:

1. For this recipe you need to basically have 2 pots going and then mix them. So first we will start with the beet soup. Peel the beet and cut in pieces and place it in a big pot with 1 litre of cold water, salt and pepper. 

2. Bring it to a boil and then reduce fire and let it simmer for 30 mins. Let the vapor come out so it is more reduced. 

3. Now let it cool and then puree it with a hand mixer.

4. On the other pot prepare the meat stock. Now you can do this stock with meat, but honestly that just about too much for me! So I used stock, so sorry. So cut up the leek, the carrot, the celery, the onion, the garlic and the turnip and 1 litre of water.

5. When the vegetables are soften after 20-30 minutes turn off fire and liquify them with a hand mixer.

6. Now mix the 2 soups together and add boiled eggs cut in half if you want. 

It is so good, what a unique flavour. Be really careful though to not stain your clothes.