This cooking book from Jane Grigson i bought ten, fifteen years ago. Maybe even longer. I enjoy all the vegetables which are named in there. Also wild vegetables: dandelion leaves, nettle, cardoon. With each vegetables there are several recipes. This Sunday my eye fell on the summer borsch. It just so happened i had most of the ingredients in house. From the garden beetroot, courgettes and carrots. From the market spring onions and tomatoes. I only bought sour cream and dill in the supermarket yesterday.
A couple of changes, i didn’t use the beetroot stock. My end result is a bit more warm red. Still lovely. I did use three cloves of garlic and two vegetable stock cubes. Not a bouquet garni, but yes, some dill. And no celery, sorry to say. I did use the leaves from the beetroot. I picked two more beetroots today and the leaves looked fine.
- 1/2 kg beetroot, uncooked
- 1 large carrot, or several smaller ones
- 1 1/2 litres of water
- 2 tomatoes, chopped
- spring onions, one bush, chopped
- potatoes, diced
- a small sliced courgette
- 3 cloves of garlic, sliced
- 2 cubes of vegetable stock
- salt, pepper, 4 cloves
- sour cream
- a two minute cooking time of the leaves and the stalks of the beetroot, drain after and keep until a bit later on
- use a mandoline to grate the beetroot in matchsticks like size
- put the water in a large pan with a teaspoon of salt and warm up, add the beetroot
- grate the carrots and add these to the water too, let this simmer for around 20 minutes
- when the water cooks, prepare the other vegetables: chop the tomatoes, the spring onions and the courgettes
- dice the potatoes and slice the dill
- add all the vegetables, the two stock cubes, the sliced garlic, the dill, salt, pepper and the 4 cloves
- let this simmer for around half an hour
- add a bit of the sour cream and extra dill on top to the bowl just before serving
The soup tastes good. To me, i do think it needs the savoriness of the stock cubes and the garlic. I do enjoy it with the sour cream and the dill. Creme fraiche will work too.
A great soup for the summer!