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Categories: Low-fat, Vegetarian
Type: Soups and Stews

Hearty and satisfying, this Russian beet and vegetable soup can be enjoyed at any time of year, either hot or chilled

Prep Time: prep 15 mins

Cooking Time: cook 11/2 hrs

Serves: makes 6 servings


  • 2 large beets
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 2 tbsp vegetable oil
  • one 14.5oz ( 110g) can chopped tomatoes
  • 1 garlic clove, chopped
  • 6 cups vegetable stock
  • 2 bay leaves
  • 4 whole cloves
  • 2 tbsp fresh lemon juice
  • salt and freshly ground black pepper
  • sour cream, for serving
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  1. Roughly shred the beets, onion, carrot, and celery.
  2. Heat the oil in a large saucepan over medium-low heat. Add the beets, onion, carrot, and celery, and cook, stirring occasionally, for 5 minutes, or until just softened.
  3. Stir in the tomatoes with their juices and the garlic. Cook, stirring often, for 2-3 minutes. Stir in the stock and return to a boil.
  4. Tie the bay leaves and cloves in a small piece of rinsed cheesecloth. Add to the pot. Reduce the heat to low and cover. Simmer for 11/4 hours.
  5. Discard the cheesecloth packet. Stir in the lemon juice and season with salt and pepper.
  6. Top each serving with a dollop of sour cream.
  • prep 15 mins; cook 11/2 hrs


Lite Borscht: For a lighter soup, blend until smooth and add a little more stock. Serve hot or chilled, garnished with a swirl of natural yogurt and a sprinkle of chopped parsley.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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