Katya's mum's borsch for 2 (accidently vegan)

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Our version of this legendary, warming soup, using Katya's mother's, Sasha, recipe. Sasha was from Southern Ukraine and used to add red kidney beans, which give a real depth of flavour and great texture (and nutrition!).

This borsch is both sweet and tangy and hearty. We put a little bit of good quality Balsamic vinegar and a table spoon of ketchup (yes yes!) to achieve that complex flavour.

Enjoy with a slice of beef pie pirog or a toasted slice of Rye Sourdough. 

Size: 800ml tub that will serve 2 people generously.

How to store and re-heat: in the fridge for 2 days. To re-heat, transfer into a pot and re-heat on a medium heat until nicely hot. Do not freeze. 

Ingredients: beetroot, carrots, home-cooked red kidney beans, onions, potatoes, white cabbage, sunflower oil, Balsamic vinegar, ketchup (tomato puree, honey, white wine vinegar, spices, onion powder and salt) , salt, pepper, bay leaf.

Allergens: none (for allergen descriptions please see our policy).