Whilst in Kiev I was lucky enough to be shown by my good friend of the time Elena, how to make the traditional soup of the Ukraine known as Borscht. This consists of predominantly beetroot (beets) and cabbage and is very hearty winter food. I loved the jewel colours and fragrant stock of the soup, however I've since revised the recipe to cut down on the fat and salt. This version is virtually fat free and high in antioxidants and folate, perfect for fending off winter sniffles and generally good for your immune system.
Also one of the most economical meals possible!
To make 4 hearty servings,
4/5 large green cabbage leaves (savoy is perfect), sliced
1 onion, sliced
1 large carrot, sliced
1 red pepper, sliced
2/3 cooked beetroot (not pickled!!)
1 stock cube/ 1litre stock
Salt and pepper to taste
Oil
Warm the oil in a large deep pan and gently fry the sliced onion on a low heat until translucent.
Then add the sliced cabbage leaves along with enough water or stock to just wet the base of the pan. Allow to cook for a couple of minutes then add the carrot, red pepper, stock cube and season to taste. Add enough boiling water or stock if using to about half cover the vegetables. Cook on low for approximately 15 minutes or until the carrot and cabbage start to wilt. This can be done ahead of time and left if needed.
When ready to serve slice and add the cooked beetroot and warm through. Its important to not overcook the beetroot as the colour will leech out! This does not look good and you will feel all your hard work has gone to waste
Serve with crusty bread, traditionally rye bread and sour cream if desired.
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