Meat Free Mondays #2.

It’s been a while since I last posted for which I apologise but in between work, decorating and getting ready for Christmas I’ve had little time to indulge in blogging. I have however been wanting to make Borscht for a while and today after going to my local Tescos for some Parsnips and feeling like I’m coming down with cold thought it best to make it, especially with it being a MFM. I know a lot of wine isn’t considered vegan and it’s traditionally served with sour cream so this is one purely for the veggies I’m afraid.

Red Borscht

Overall I’m of the conclusion that this wasn’t worth the hassle. I spilt red wine all over my kitchen, scalded my hand whilst sieving the veg and to me it tasted as if it were missing something. I normally prefer my soups to be thicker. I also found the waste of veg a bit too much so recycled it all in a broth (I just added it all into a big pot with more water, a tin of chopped tomato, a bucket load of herbs and dried chilli and two handfuls of bulgar wheat) and to be honest I prefer that to the Borscht. Maybe I’ve done something wrong but I doubt I’ll be cooking this again. I hope you have better luck with it if you do decide on trying it however.
    • 1 celeriac
    • 2 carrots
    • A handful of fresh parsley
    • 1 leek
    • 1 onion
    • 1 large parsnip
    • 4 red beetroots
    • 10 black peppercorns
    • 2 grains of pimento (or allspice)
    • 2 bay leaves
    • 1 glass and a half of red wine
    • 1 tsp sugar
    • 2 garlic cloves, crushed
    • juice of 2 lemons
    • salt and pepper

Put a pan with 3 pints of water on the boil. Peel and chop the celeriac, carrots, leek, onion and parsnip, wash them and add to the pan. Simmer for 20 minutes.  Peel and thinly slice the beetroot and place in a separate pan with the peppercorns, pimento (I had none but found this as a good substitute) and bay leaves. Simmer, uncovered, in 1 pint of water for 30 minutes.  Sieve the vegetable and beetroot stocks and combine the clear liquids, discarding the vegetables. Return the borscht to the heat. Add the red wine, lemon juice, salt and pepper, sugar and garlic. Simmer for 20 minutes. Serve with Sour Cream.

Preparation time: Around 60 minutes.
Serves: 6


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