Borscht is a staple soup of Poland and Russia. This Borscht is made in a small family-run organic farm in Northwest Poland.

Made by traditional method, this light clear vegetarian soup can be consumed from the bottle or be made more complex and tailored to one’s taste/inclination by the addition of a wide variety of ingredients. The soup can be consumed cold or warm.

For a more substantial soup, butter beans/ dumplings/mashed potato/other root vegetables eg carrot/parsnip/ other vegetables eg pumpkin/cabbage can be added.

The flavour of the soup can be made more complex with the addition of garlic/onion/peppercorn/bay leaves/all spice/lemon juice/red wine.

A non-vegetarian Borscht can be prepared by the addition of meat stock/sliced sausage/cooked meats.

For best results the Borscht should be gently simmered and never brought to the boil.

Sour cream/crème fraiche/ youghurt can be added to the soup, after it has been taken off the flame, just before serving.

This Boscht can be consumed straight from the bottle as a light cold soup and also forms a robust base for any number of variations of beetroot soup.

This Borscht can even form the base of a vodka cocktail. Try it.

enjoy!

Ingredients:
beetroot juice, spices: bay leaf, allspice,
marjoram, black pepper, garlic