I love all soups but there is one that pleases my eyes as much as my stomach and that is the beautiful borscht, a soup popular in many Eastern European countries, including Russia, Ukraine, Poland and Latvia. Each country has it’s own way of creating borscht, but there is always much more involved than simply boiling up a few beets in a stock. The recipe I use contains carrots, potatoes, onions and cabbage, which don’t compete with, but simply boost the flavour of the beetroot. There is also acidity added in the form of cider vinegar and a little kick from allspice. It would be traditional to use beef stock but I want to keep my borscht vegetarian so will be using vegetable stock and I don’t think much will be lost from this choice. The finishing touch is a swirl of sour cream on the cerise soup.
Good Souls will be offering borscht this Thursday at The Waiting Room. But what will be the star bake to accompany them? The obvious option to me is walnut bread. Walnuts and beetroots just go together with both of them sharing an earthy tanginess. Nature’s gifts of wholesome fare. Normally I make the walnut bread as a loaf to be enjoyed with a feta and beetroot salad but for the soup I prefer for it to be in the form of bread rolls. I really hope the sun shines this week and the borscht and walnut bread rolls can be enjoyed eaten al fresco washed down with a refreshing beer or wine.