Katya's mum's borsch for 2

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Our version of this legendary, warming soup, using Katya's late mother's recipe who was from southern Ukraine. Sasha used to add red kidney beans, which give depth of flavour and great texture.

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.

We use our own stock made from free-range, grass fed beef from The Butchery.

We make this borsch by cooking vegetables from raw, slowly, until they caramelise and yield their natural sweetness. 

 

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


Two tubs (each 400ml), serves 2 people generously.

 

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

Allergens: 1 (for allergen descriptions please see our policy).