Borsch is not specifically an Aussie Christmas recipe but is always used as part of the Ukrainian Christmas meal so I'm placing it on this Christmas blog.
Borsch is a wonderful soup that you can eat hot in the cold months or cold in the hot months. Cold borsch is really very refreshing during hot weather because of its tartness. This recipe is easy and quick to make. As everyone says "borsch is best eaten the day after it is prepared". By doing this you give the flavours a chance to 'marry'. I know some people add sugar to sweeten their borsch but as far as I am concerned it is not a sweet soup but a tangy one. The vegetables give the borsch the sweetness it needs by cooking them in the stock pot. I don't use stock cubes but some people use them instead of boiling the bacon bones. If you want a meatless borsch just omit the bacon bones and add a packet of mushroom soup to the borsch towards the end of the cooking time and simmer for1 hour only.
1 large potato
1 large carrot
1 large onion
2 large beetroots
1 cup saurecraut
tabsp tomato paste
tin of diced tomatoes
tin baked beans (optional)
couple of cloves of garlic
bacon bones
sprig of bay leaves
6-10 black peppercorns
bunch of parsley
teaspoon salt
Place all ingredients in a stock pot and cover with water. Stir from time to time.
Bring to boil then simmer gently for 1 1/2 hours. Remove any scum off the top.
Cool. When cool enough to handle dice potato, carrots, onion.
Either grate beetroot or finely dice.
Remove parsley and finely dice tops, return to pot.
Take bacon off bacon bones and give bones to dog who will love you for ever.
Stir everything, adjust seasoning, bring to boil again, cover and leave to stand till the next day.
To serve hot
gently heat to simmer, put a ladle or 2 into bowl and top with sour cream.
To serve cold
don't reheat and don't add sour cream, just enjoy.
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