Borshch

I thought I'd try to make an authentic Borshch with the beets and cabbage from the garden so I went looking for a recipe. I had in mind the sort of very clear consomme type chilled soup but eventually decided that a thick Ukrainian style soup full of vegetables was the way to go. Even so, I could find little in the recipes on the web that was consistent, so this is my version.

Sweat an onion and some garlic in a little oil until it is softened but not browned. Add beets, washed, peeled and shredded on the mandoline along with a couple of carrots similarly treated. Add about a litre of water, a bay leaf and some ground black pepper and bring to a gentle simmer.

Wash, peel and cube a couple of potatoes and add to the pot. When the potatoes are cooked - say 10 minutes - add a good quantity of finely shredded cabbage and give the soup another five minute simmer. Stir in half a tin of tomato purée (about 60g) then add some finely chopped dill weed and parsley.

Remove from the heat and adjust the seasoning with a teaspoonful of brown sugar, salt and wine vinegar to taste. The end result should be lightly sweet and sour with a refreshing flavour.

Serve with a little soya yoghurt and some rye bread.