This Eastern European dish finds a new home in Tilba, using the season's most colourful vegetable.
In a heavy based saucepan, add a splash of olive oil and gently fry your onions, carrots and celery until softened.
Meanwhile, make a garlic paste. Peel the garlic bulbs and transfer to a mortar and pestle with a dash of olive oil, and a pinch of salt. Grind the bulbs of garlic to make a paste.
Add the garlic paste to the vegetables. Stir, and cook for two minutes.
Add your thick beetroot matchsticks and butter, and fry until the beets have softened and coloured the other vegetables.
Add the tomato paste and passata. Stir, and cook gently for 5 minutes until it bubbles and the tomato paste is cooked out.
Add the grated beets, chicken stock, bay leaves and vegemite.
For the sour taste, add sauerkraut, white vinegar and lemon juice. Add half of the chopped dill and simmer for 45 minutes.
Once borscht is cooked and vegetables have softened, add the peas and simmer for a further two minutes. Season to taste with salt and pepper. Remove from heat.
Serve with a dollop of sour cream, a sprinkle of dill, some crusty bread and a chilled shot of vodka
Trending This Week