Beanie Made Borscht Soup!!

Well, a few weeks ago, we had a go at making Borscht soup.  We bought Olive oil, red wine vinegar, peppercorns (actually, we already had those!!), vegetable Oxo cubes (you could use beef instead, it's to make the stock with) and soured cream.

We also got one leek, one stick of celery (we had to buy a whole bunch of celery but you only need one stick of it), 100g potatoes, 150g carrots and 275g beetroot.

First we finely sliced the leek.

And finely sliced the celery.

Peeled the potato...

And then diced it!

 Then peeled the beetroot.

 the recipe didn't say what to do with the beetroot so we just cut each one into fours.  (We later decided that you could actually just dice it up exactly like the potato.)

 Peeled the carrot.....

 And finely grate it.

Then you need 1.2 litres of vegetable or beef stock.  We made vegetable stock with one Oxo cube.

 Then you put one tablespoon of oil in a big saucepan and heat it up.

 Then you stirfry the leek and celery for 2 - 3 minutes until it's soft.

 Then you add all the other veggies..... but you're supposed to keep aside a bit of the carrot for garnish.  (We later decided that we preferred it with all the carrot in the soup!!!)

 Straight after that, you add the stock and bring it to the boil!!

Then after that, you simmer it for 40 minutes, stirring it every so often.

Then you add two teaspoons of red wine vinegar and one teaspoon of sugar, and stir it in until it's dissolved.

That's just after we stirred it it!!!!!  Oh, and you need to add salt and pepper to taste.  We didn't put that much salt in at all because we think it tastes better without much in.

Then you put some in a bowl with a dollop of soured cream and some grated carrot to garnish.  We decided that we didn't like the sour cream in our borscht.  We had another bowl without the sour cream and it was REALLY YUMMY!!!!!!!!!!!!!  We made this again yesterday, it's brilliant!!!