Hesketh Bank borscht

    1 hour

    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!

    Lancashire, England, UK
    2 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 teaspoon caraway seeds
    • 1 teaspoon mustard seeds
    • 5 allspice berries (optional)
    • 1 large onion, roughly chopped
    • 1 large beetroot, roughly chopped
    • 1 large carrot, roughly chopped
    • 1 potato, roughly chopped
    • 1 large courgette, roughly chopped (optional)
    • 2 to 3 garlic cloves, sliced thinly
    • vegetable stock
    • 1 teaspoon Marmite (optional)
    • 1/2 white cabbage, coarsely shredded
    • 300g borlotti beans (optional)
    • 2 glugs red wine
    • 1/2 lemon, juiced
    • black pepper
    • 3 bay leaves
    • 1 sprig rosemary
    • 1 tablespoon chopped fresh dill
    • sour cream, to garnish
    • smoked paprika, to garnish

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. 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.
    2. 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.
    3. 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.
    4. 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!
    5. 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.

    Other ideas

    About half-way through simmering the vegetables, add some quorn "meatballs".

    Other ideas

    Make it vegan by omitting the sour cream garnish.

    Drink pairing

    Chilled dry cider.

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