Why not try some Polish cooking before you come to Gdansk, better still, cook it yourself. Iwona Krasuska shares her own Borshch recipe with you (until now, a closely guarded family secret). Give it a whirl and impress your dinner guests with something other than Prawn Cocktail for a change!

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Learn to Cook Borshch

July 2008
by Iwona Krasuska

Beetroot is the main ingredient in Borshch. This provides this well-known soup with its flavour and strong colour (sure to brighten up any dinner table). Borshch is a classic soup in both Poland and Russia.

Ingredients: (Serves 4-6)

900g / 2lb of peeled, uncooked beetroot,
2 peeled carrots,
2 celery sticks,
40g / 1.5 oz / 3 tbsp butter,
2 sliced onions,
2 crushed garlic cloves,
4 peeled, seeded & chopped tomatoes,
1 bay leaf,
1 large parsley sprig,
2 cloves,
4 whole peppercorns,
1.2 litres / 2 pints / 5 cups of beef stock,
150ml of beetroot Kvas or the liquid from pickled beetroot,
Salt & freshly ground black pepper,
Soured Cream,
Fresh chives or sprigs of dill (to serve).

1. Cut the beetroot, celery and carrots into thick strips. Melt the butter in a large pan and cook the onions over a low heat for 5 mins stirring occasionally.

2. Add the beetroot, celery & carrots and cook for a further 5 mins stirring occasionally.

3. Add the garlic and chopped tomatoes to the pan and cook, stirring, for 2 more mins.

4. Place the bay leaf, parsley, cloves and peppercorns in a piece of muslin and tie with string.

5. Add the muslin bag to the pan with ethe stock. Bring to the boil, reduce the heat, cover and simmer for 1 hour and 15 minutes or untikl the vegatables are very tender. Discard the bag, Stir in the beetroot Kvas and season. Bring to the boil. Ladle into bowls and serve with soured cream garnished with chives or dill.

Kvas:

To make Kvas, peel and grate 1 beetroot, add 150ml of stock and 10ml of lemon juice. Bring to the boil, cover and leave for 30 mins. Strain before using.