Beetroot and Red Cabbage Borscht

Beetroot and Red Cabbage Borscht Recipe

A cabbage soup that is brilliant for winter
Yield: 6 - 8    Preparation Time:     Cooking Time:
Red soup with Eastern European flavor.


450g cooked beetroot, peeled and diced
675g red cabbage, finely shredded
2 rashers bacon, chopped
2 liters beef stock
450g spicy sausages, chopped
150ml sour cream
Butter or margarine
30ml vinegar
1 clove garlic, crushed
30g flour
Bay leaf
1 tablespoon sugar
Salt and pepper

Recipe Instructions

Heat the butter in a saucepan and fry the bacon.  Once crispy, add the beetroot and toss in the pan for 1 minute.

Add the flour.
Remove from the heat and stir in the flour.

Add vegetables.
Return to the heat and mix in the vinegar.  Add the cabbage, bay leaf, garlic, sugar, stock, salt and pepper.  Bring the mixture to the boil and simmer covered for 1 hour.  Add more stock if necessary.  Add the sausages 5 minutes before removing from the heat.

Serve hot with a generous spoonful of sour cream in each bowl.