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!
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:45min › Ready in:1hr
Gently heat the olive oil in a large pan. Add the caraway and mustard seeds and the allspice berries, if using. Cook for 2 minutes, stirring frequently.
Add the chopped vegetables and garlic, mixing well to coat with the oil and seeds. Cook on a medium heat for about 10 minutes, stirring occasionally to prevent scorching.
Add enough stock to cover the vegetables and stir in the Marmite (if using). Add the cabbage and beans (if using), wine and lemon juice. Season with some freshly ground black pepper and add the herbs. Bring to the boil, cover and simmer for about 40 minutes, stirring every 10 minutes.
When the vegetables are tender, take off the heat and adjust the seasoning of salt and black pepper. You can try to find and remove the bay leaves and all-spice berries, or advise people to eat around them!
Garnish with a big dollop of sour cream and a sprinkle of smoked paprika. Serve with chunks of granary bread to mop up the broth.
About half-way through simmering the vegetables, add some quorn "meatballs".