How to Feed Your Whole Family a Healthy, Balanced Diet with Very Little Money by Gill Holcombe

Author:Gill Holcombe [Gill Holcombe]
Language: eng
Format: epub
ISBN: 9781848034822
Publisher: Little, Brown Book Group
Published: 2012-06-24T04:00:00+00:00

METHOD

Trim any fat off the meat and cut into small, even pieces, then put in a large saucepan with 2 pints (1 litre) of fresh, cold water.

Peel the onion, leaving it whole, and stick a few cloves into it.

Wash the carrot and celery sticks; leave them whole or cut them in half so they’re easier to fish out of the pan later on.

Put the onion, carrot, celery and bouquet garni into the pan with the meat; turn the heat up high and bring to the boil.

When the water is boiling, turn the heat right down, skin the scum off the top with a slotted spoon, cover with a lid again and leave the soup to simmer very gently for about 30 minutes.

Meanwhile, peel and cut the beetroot into matchstick-sized pieces and finely shred the cabbage.

When the meat is almost tender, get rid of the carrots, onion, celery and bouquet garni, and use a cup or ladle to remove about ¼ of the liquid.

Add the beetroot, cabbage and the rest of the ingredients – tinned tomatoes, tomato puree, sugar and bay leaves and simmer very gently for about 1 hour, until the beef is very tender.

When you think the soup is ready, pick the bay leaves out, and if you want the soup to be a bit less liquid, thicken it with a tablespoon of butter mixed with 1 tbsp plain flour.

Add sour cream to the Borsht to finish, and serve with soda bread.

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