For the weeks coming up to the New Year, I hope to share with you some great recipes from around the world to help warm you up during these colder seasons. They are just simple but highly comforting things we all love to eat to help get through those chilly days and evenings.
Please do let me know if you try out any of these and if you have any similar ones you make for yourself or for your friends and families 🙂
The first Winter Warmer recipe in this series is one which is a regular in our household and not just kept for the colder season- Borscht. This recipe was actually one that my mother came across on an aeroplane magazine, and she came home and was excited to try it out in our kitchen. It’s a great way to use Beetroot and other common things you may have in your friedge. After our own trials of the original recipe for Borscht, then talking to our polish friends about their family recipe, we came up with this one that we all liked. I hope you try out our version of this Polish soup and that it gives you the comfort you seek 🙂
You can make this as a starter with some warm bread rolls or as a main meal if you just want something light but fulfilling.
Winter Warmer Recipe 1: Borscht (soup)
This soup is traditionally served on Polish Christmas Eve, but is perfect on any cold day as a great comfort food with your favourite bread.
What you need:
1 Onion chopped
450g beetroot, peeled & sliced (or can use ready cooked beetroot)
2 celery sticks
1/2 red pepper, chopped
115g mushrooms, chopped
1 apple, chopped (I’ve tried all kinds of apple and find granny smith is the best)
2 tbsp Olive oil
1L vegetable stock
1 heaped tsp cumin seeds
1 bay leaf
Juice of 1 lemon
Salt & black pepper to taste
Garnish: a few sprigs dill, sour cream
The sprig of dill I feel is quite important in this soup and gives it a distinct flavour.
How to make it:
- Heat oil & butter in a saucepan and add all the chopped veg and apple. Add 45ml of stock and cook until soft
- Stir in cumin seeds and cook for a further 1 minute and then add the remaining stock, bay leaf, salt & pepper.
- Bring the soup to a boil and then cover and simmer for 30mins
- Using a handblender/food processor, take out about 3/4 of the veg with a slotted spoon and whizz until pureed.
- Return the pureed veg back to the pan, check for seasoning and then add the lemon juice.
- Serve with a garnish of dill sprigs and a swirl of sour cream.
This is perfect with a chunk of your favourite bread or some freshly boiled/steamed potatoes.