{"id":"05496a24-83d7-47c4-872a-5e66374027cb","url":"https://recipestripper.com/recipes/05496a24-83d7-47c4-872a-5e66374027cb","source_url":"https://www.smh.com.au/goodfood/recipes/borscht-with-buttered-bread-20180405-h0ye2d.html","title":"Borscht with buttered bread","description":"Borscht is all about balance. The sweet earthiness of beetroot is offset by the sour lightness of citrus and bound together with a dollop of sour cream.","servings":4,"servings_text":"4","cook_time":"PT1H","image_url":"https://static.ffx.io/images/$zoom_1%2C$multiply_0.372%2C$ratio_1.777778%2C$width_2000%2C$x_0%2C$y_127/t_crop_custom/q_86%2Cf_auto/61b1559c83992dcf592b1787baa4c11f9d4fd36d","ingredients":[{"text":"1kg beetroot, peeled and cut into 3cm pieces","item":"beetroot","quantity":1,"unit":"kg","preparation":"peeled and cut into 3cm pieces"},{"text":"1 onion, finely chopped","item":"onion","quantity":1,"preparation":"finely chopped"},{"text":"1¾ litres beef stock, plus extra for diluting","item":"litres beef stock","quantity":1.75,"preparation":"plus extra for diluting"},{"text":"2 fresh or dried bay leaves","item":"fresh or dried bay leaves","quantity":2},{"text":"1 lemon, half juiced, half cut into wedges","item":"lemon, half juiced, half cut into wedges","quantity":1},{"text":"500g potatoes, peeled and cut into 3cm pieces","item":"potatoes","quantity":500,"unit":"g","preparation":"peeled and cut into 3cm pieces"},{"text":"⅓ cup dill, finely chopped","item":"dill","quantity":0.3333333333333333,"unit":"cup","preparation":"finely chopped"},{"text":"½ tsp white or raw sugar","item":"white or raw sugar","quantity":0.5,"unit":"tsp"},{"text":"½ tsp salt, plus extra to season","item":"salt","quantity":0.5,"unit":"tsp","preparation":"plus extra to season"},{"text":"freshly ground black pepper","item":"freshly ground black pepper"},{"text":"sour cream and crusty buttered toast, to serve","item":"sour cream and crusty buttered toast, to serve"}],"instructions":[{"number":1,"text":"Place the beetroot, onion, beef stock, bay leaves and lemon juice in a large saucepan and bring to the boil over high heat. Reduce heat to a simmer and cook for 20 minutes."},{"number":2,"text":"Add the potato, half the dill, the sugar and salt. Partially cover with a lid and cook for a further 20 minutes or until the vegetables are tender. Remove the bay leaves and discard. Purée the soup to a smooth consistency using a stick or standing blender. I prefer the soup to be quite thick, but if you prefer a thinner consistency, just dilute it with a little extra stock or water while blending."},{"number":3,"text":"Serve the soup warm, seasoned to taste with salt, and add a grind of black pepper, a dollop of sour cream, the remaining dill, lemon wedges and buttered toast. You could also serve the soup chilled, if preferred."}],"date_published":"2026-10-31T01:35:27.768615+00:00","date_modified":"2026-10-31T01:35:27.768615+00:00"}