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Janella Purcell

Borscht


Ingredients

  • 4 cups good veggie or organic chicken stock
  • 1 red onion, peeled and roughly chopped
  • 1 garlic clove, chopped
  • 1 cup pumpkin, peeled and roughly chopped
  • 4 medium sized beetroot, (and stalks if available) peeled and diced
  • 1 tsp freshly grated nutmeg
  • 2 tsp umeoshi vinegar or red wine vinegar
  • Black pepper
  • ½ -1 cup plain yoghurt
  • Dill sprigs for garnish

Method

  1. Put your stock in a large soup pot and bring to the boil. Add the onion, garlic, pumpkin and beetroot and stalks. Put a lid half on and simmer until the veggies are soft, about 20 minutes.
  2. Blend with the nutmeg, vinegar and pepper. Taste for seasoning. You may need to add a little more vinegar or sea salt. Serve with a dollop of yoghurt and dill.
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