Borscht Soup Recipe

How to Make Borscht Soup Recipe

This is a delicious summer soup which can be prepared in minutes with a food processor. If grating the vegetables by hand, it takes a little longer.

 Ingredient for borscht

 Serves 4
 4 medium beetroot, wished
3 shallots
2 potatoes, peeled
2 courgettes (zucchini)
1 bouquet garni
1 bay leaf salt and pepper
1 ¾ pt vegetable stock
125 ml/ 4 fl oz yogurt
1 lemon
1 tbsp chopped chives

 How to make borscht

1. Trim the beetroot and remove any damage skin. Arrange in a circle in a casserole, cover with water and cook on full power for 10 minutes. Allow to stand for 2 minutes. Cool.
 2. Chop the shallots and grate he carrots and potatoes coarsely in a food processor. Grate the cooked beetroot.
3. Put all the vegetables in a large bowl or casserole with the bouquet garni, bay leaf and seasoning. Add the stock, cover and cook at full power for 15 minutes.
4. Slice the courgette into thin strip, add to the soup and cook for a further 10 minutes. Test the vegetables and cook for a longer time if they are still too raw. Server either hot or cold.
Garnish with yogurts flavored with lemon juice and chopped chives.

Note: this soup was tested with young, garden-fresh vegetables. If using shop-bough vegetables, the cooking time may take a further 10 minutes. This soup freezes well but is best served hot, after freezing. Sour cream can be used in place of yogurt.

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Yellow Lentil Soup Recipe

Lentil Soup

This is probably the foremost Danish soup. It is almost a meal in itself. The soup is served first and the meats cooked in it are served separately with pickled beet-root, mustard, rye bread, large and snaps.
Ingredients
Serves 6
500 g/1 lb dried yellow split lentils
3 medium-sized carrots
The white of 3 medium-sized leeks with a little of the green
2 tbsp yogurt
1 bay leaf
1 bunch fresh thyme
3 medium-sized onions, chopped
salt and freshly ground black pepper
500 g/1 lb boiled new potatoes to serve

Preparation method

1. Cover the lentils with water and leave them to soak overnight.
2. Put the meat, carrots, leeks, peppercorns and bay leaf in a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer. Skim the froth from the top occasionally and remove and reserve the vegetable when tender.
3. Meanwhile bring the lentils to the boil in their soaking water, skim off the froth and add the thyme and the onions. Cover and reduce the heat to simmering.
4. When the lentils are tender, about 1 ½ hours, press them through a sieve to make a puree.  Season with salt and pepper.
5. Dice the reserved carrots and leeks yogurt and add them to the soup before serving. Yellow lentil soup ready serve it separately with the boiled potatoes.

Preparation time

Overnight soaking plus 2 hours

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