Make this hearty Ukrainian beetroot soup- with a change- when cool autumn nighttimes close in
The best of the 20 best autumn recipes- in full
My father is an often slightly eccentric, but excellent concoct. When my lad was born, him being half Thai, my father decided that adding Asian ingredients to Ukrainian food was the way to go. He made a borscht and lent a bruised chilli( which isn’t that out of the ordinary for Ukrainian borscht ), but he lent ginger too, which added gentle warmth to the whole affair. He frequently squanders pork ribs, but you can use anything at all- beef or pork bones, chicken bodies and even giblets that you may find in your freezer design, really make sure to make the liver out. For a veggie alternative, make a dehydrated sprout stock.
Serves 4pork ribs 2kgonions 2, peeledcarrots 2 medium, scoured, 1 roughly chopped and 1 gratedcelery 2 pokes, choppedbay needle 1allspice berries 10 peppercorns 10 saltbeetroot 2 medium, rind and juliennedchopped tomatoes 1 x 400 g tinred chilli 1, bruised with the two sides of a knifepotatoes 4 big, peeled and cut into 8 wedges, or 1/2 celeriac, rind and dicedsavoy cabbage 1/4, slicedgarlic 2 cleaves, peeled and finely gratedginger 5cm knob, peeled and finely gratedchopped dill 2 tbsp
Read more: theguardian.com
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