The New Vegetarian: Hearty kasha and beetroot borscht recipe

Date:17-01-2014 08:58:17 read:6

The New Vegetarian: Hearty kasha and beetroot borscht recipe

A robust winter soup with deep earthy beetroot flavours, brightened with a zesty, confit lemon cream.


Serves four

2 lemons
2 tbsp vodka
3 tsp sugar
2 tsp olive oil
200g (7oz) crème fraîche
5g (¼oz) dried porcini
75g (2¾oz) kasha (toasted buckwheat)*
1 onion, peeled and cubed
300g (10½oz) raw beetroot, peeled and cubed
150g (5½oz) carrots, peeled and cubed
150g (5½oz) swede, peeled and cubed
2 celery sticks, chopped
2 tbsp vegetable oil
2 garlic cloves, crushed
1 tbsp tomato paste
1.2l (2 pints) vegetable stock
150g (5½oz) cooked beetroot in vinegar
dill to garnish

Grate the zest of the lemons over a small saucepan. Quarter the lemons. Run a knife along the pith of each quarter to detach the flesh, and add it to the saucepan with the vodka, sugar and olive oil and a pinch of salt. Simmer for five minutes. Pass through a sieve. You should have about 50ml (2fl oz) of confit lemon juice. Leave to cool, then incorporate into the cream and refrigerate.

Soak the porcini in 200ml (7fl oz) of hot water for 15 minutes.

Place the kasha in a saucepan, cover with 500ml (1 pint) of water and cook for 15 minutes. Remove from the heat, let sit for 10 minutes, then drain. In a large pan, fry the onion, beetroot, carrot, swede and celery in the vegetable oil for seven to eight minutes over medium heat until slightly caramelised. Season well. Add the garlic and tomato paste and cook for a further minute. Add the vegetable stock, mushrooms and mushroom stock, and simmer partly covered for 25 minutes. Add the kasha and simmer for a further 10 minutes.

Just before serving, finely grate the cooked beetroot and add it to the soup. Turn off the heat and leave for 10 minutes. Serve with the lemon cream and dill.

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