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About this recipe: I made this borscht from vegetables grown in my garden and from our allotment on Hesketh Bank Poor Marsh. The cabbage was grown and kindly given by Debbie and David - thanks! I used vegetables I had to hand so, apart from beetroot, these could easily be varied. Although I can't guarantee its authenticity, I can guarantee that it's tasty!
About half-way through simmering the vegetables, add some quorn "meatballs".
Make it vegan by omitting the sour cream garnish.
Chilled dry cider.