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JULY 27
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Russia Travel Guide

Russia Recipes: Summer Borsht

Ingredients:
  • 500g/1lb Raw Beetroot
  • 1.2L/2pts Water
  • 1 teasp Sugar
  • Juice of 1/2 Lemon
  • 4 tbsp Soured Cream, to garnish
  • 2 Spring Onions, to garnish
Preparation:

1. Peel the beetroot and cut into thin strips. Place in a saucepan with the water, bring to the boil then simmer for 30 minutes or until the beetroot is tender.

2. Add the salt, sugar and lemon juice to create a sweet/sour flavour. Chill before serving.

3. To serve - transfer to individual soup plates/bowls, place a spoonful of soured cream in the centre and sprinkle with the finely chopped spring onions.



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