Carrot Borscht


3 tablespoons sunflower oil
4 pieces smoked bacon, chopped (optional)
1 medium onion, peeled and finely chopped
2 mediums carrots, peeled and grated
3 mediums beets, well scrubbed and peeled, with greens
1 tomato, skinned and roughly chopped
1 teaspoon chopped fresh thyme leaves or ½ tsp dried thyme
salt and pepper
vinegar and sugar (optional)
Sour cream (optional)


Heat 2 tbs of the oil in a large saucepan or casserole and fry the bacon (if using) for a few minutes until the fat begins to run. Stir in the onion, turn the heat down, cover and cook for 4-5 minutes, then add the remaining oil and the grated carrot and continue to cook, covered, over a low heat.
Remove the greens from the beets, shred, and set aside; halve the beets, slice thinly, then slice across into short batons. Tip the beet and tomato (if using) into the other vegetables, stir, add the thyme and continue to cook for another 5 minutes. Add the stock and bring to a boil, then cook until the vegetables have softened (about 20 minutes). Season to taste with salt and pepper. Add a little sugar if you feel it needs it or vinegar if it needs sharpening up. Add a handful or two of the shredded greens, cook for a few more minutes and serve.




From "An Appetite for Ale" by Will and Fiona Beckett. Top with sour cream and serve with rye bread and a soft, mild cheese.




Monday, November 30, 2009 - 11:53am


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