Try this Borscht recipe, a Ukrainian / Russian / Polish soup picked up in Europe by Original Travel's Flora!

Ingredients

  • A turkey leg (or any other meat)
  • 2 onions
  • 3 medium carrots
  • 2 medium fresh beetroots
  • 5 medium potatoes
  • 1.5 cups of tomato juice
  • 1/4 head of white cabbage
  • 1 red pepper
  • Heinz baked beans (optional)
  • Sour cream
  • Parsley and dill

Method

Make the stock by cooking a turkey leg (or any other meat) with a whole onion, one carrot and seasoning. When ready take the leg out, shred the meat and put to the side. Strain the stock discarding all the vegetables and put back on the hob. Grate the beetroot's (best to wear gloves as it really stains!) grate one medium carrot and halve 2 medium potatoes. Put it in the stock with a couple of pinches of salt and cook on a medium heat for 15 minutes. Chop the 3 medium potatoes left and put in the soup to cook for 15-20 minutes. In the meantime chop and brown an onion in a separate frying pan, pouring in the tomato juice. Let it simmer for 5 minutes. Take out the halves of potato that have been cooking since the beginning. Chop a quarter of a head of white cabbage, 1 red pepper and grate another medium carrot, add it to the soup once the chopped potato is cooked, and pour in the tomato juice and onion. Let it simmer for another 5-7 minutes - you don't want the cabbage and peppers to over cook. You can also add a tin of Heinz baked beans at this point as well as a stock cube. Mash up the potato that you took out and put back into the Borscht along with the shredded meat and some more salt if necessary. Take of the hob, and let it rest for a bit to allow the flavours to come together. Serve warm with sour cream, parsley and dill. Although it's not very traditional I like to also serve some garlic bread with the dish. Enjoy!