Borscht
Serves 4-6
Time 1 hour
Ingredients
3 tbsp extra virgin olive oil
1 white onion, diced
5 large garlic cloves, rough chopped
2 stalks celery, diced
2 large beets, diced or grated
½ red cabbage, shredded
1L chicken stock
1 tsp celery seeds
1 tsp caraway seeds
1 tsp dried mint
1 tsp allspice
1 tsp smoked paprika
½ tsp cayenne
½ cup sauerkraut, chopped
¼ cup apple cider vinegar
Salt & pepper
To serve
Sour cream
¼ cup chives, finely chopped
½ cup fresh dill, chopped
Method
Add onion, garlic celery, salt, pepper and extra virgin olive oil to a hot pot over a medium high heat. Stir the spices through the vegetables and sweat down for a few minutes, stirring occasionally.
Add cabbage, sauerkraut, vinegar and beetroot. Add chicken stock and simmer for 20-30 minutes. If the soup is too thick add a little water.
Ladle the soup into your serving bowl. Top with sour cream and chives.