Christmas Borscht is a traditional German recipe for a classic beetroot-based soup that's typically served at Christmas (often for Christmas Eve). The full recipe is presented here and I hope you enjoy this classic German version of: Christmas Borscht.
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This is a traditional food that is shared between Eastern Germany and Poland. The bright red soup is traditionally served for Christmas Eve.
Ingredients:
1kg cooked beetroot (boiled or baked), peeled and finely diced
ll water
1 celery stick, chopped
1 carrot, quartered
1 bay leaf
1 garlic clove, peeled
1/4 tsp peppercorns, whole
1/4 tsp salt
1 tbsp lemon juice
1 tsp sugar
8 tbsp sour cream
8 sprigs of dill
Method:
Combine the beetroot (all but 100g), water, celery, carrot, bay leaf, garlic, peppercorns and salt in a large saucepan. Bring the mixture to a boil then reduce to a simmer, cover and cook for 15 minutes. Take off the heat then purée in a blender until smooth. Return to the pan, add the reserved beetroot and cook for a further 10 minutes, or until heated through. Ladle in to warmed soup bowls and serve topped with sour cream and dill sprigs.
