borscht

    * 3 carrots
    * 1 parsnip
    * 1/2 a small celeriac
    * 3 tbsp vegetable oil
    * 1 onion, chopped
    * 1/2 small white cabbage, chopped - optional
    * 3 tbsp tomato puree
    * 2l vegetable stock
    * 2 cloves of garlic, crushed
    * 2 bay leaves
    * 8 black peppercorns
    * a bunch of beetroots (8 or more)
    * a couple of potatoes quartered or halved
    * 3tsp plain flour
    * sugar and vinegar to taste


to serve:

    * soured or single cream
    * baguette
    * tabasco - optional
 

peel and dice the root vegetables leaving the beetroot for later. heat the oil in a large pan and fry the vegetables until they start browning (about 10-15 minutes). add the onion and cabbage (if using). saute for a couple more minutes.

stir in the tomato puree and add the vegetable stock, garlic, bay leaves and peppercorns. cook for about 10 minutes.

peel and dice the beetroots (to avoid staining do this in the sink wearing rubber gloves and an apron) and add to the soup.
boil for 30 - 40 minutes until the beetroots are almost cooked.

peel the potatoes, quarter or halve them depending on size and add to the soup. adjust the taste with a little sugar and vinegar.

mix the flour and water (best method is to put flour and water in a jar, close tightly and shake vigorously). add the flour mixture to the soup and stir well. cook until the potatoes are done.

take out the peppercorns and bay leaves if you can find them.

serve with the cream and some bread. you can also add a little tabasco.

this soup tastes better when it's a day or two old.