Guy Martin’s Borscht Recipe

Ingredients:

• 1 lb beets, peeled and diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 6 cups beef or chicken broth
• 1 tbsp tomato paste
• 1 tbsp red wine vinegar
• salt and pepper to taste
• sour cream and fresh dill for garnish (optional)

Instructions:

1. In a large pot, sauté the onion and garlic in some oil until softened.
2. Add the diced beets, carrots, and celery and cook for 5 minutes.
3. Stir in the tomato paste and cook for 1-2 minutes.
4. Pour in the beef or chicken broth and bring to a boil.
5. Reduce heat and let simmer for 30-40 minutes or until the vegetables are tender.
6. Stir in the red wine vinegar and season with salt and pepper to taste.
7. Puree the soup with an immersion blender or in small batches in a regular blender.
8. Serve hot with a dollop of sour cream and some fresh dill for garnish, if desired.

Verdict:

Guy Martin’s Borscht is a delicious and comforting soup that is perfect for cold weather. The combination of beets, carrots, and celery produces a complex flavor profile that is both sweet and savory. The addition of red wine vinegar adds a tangy note that cuts through the richness of the broth. This soup can be served as a meal on its own or as a starter for a larger feast.

Serving Suggestions:

• Pair with a crusty bread or a side of boiled potatoes for a heartier meal.
• Top with some crumbled feta cheese for added creaminess and saltiness.
• Make a vegetarian version by using vegetable broth instead of beef or chicken broth.