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GARDENING Recipe of the Month - Borscht


This recipe was sent to me by Chris Betts, a GIYer from Tramore. It’s a brilliant way to use garden vegetables at the end of the season and makes a very tasty and nutritious lunch dish. You can be flexible with the ingredients, with Chris saying that only the beetroot is critical (otherwise it’s not borscht)! Make a big batch of this and freeze it.


Ingredients:


• ¾ lb each of lean pork and cooked bacon, diced


• 6 or more large beetroot • 2 large onions • 1 small celeriac or 2 sticks celery


• 1 leek • 1 large turnip • 1 large swede • 1 or 2 parsnips • 4 carrots


Directions:


Roughly chop/dice all veg. Saute onions lightly in oil, then add diced pork and brown all sides. Add vegetables and cook for a few minutes on medium heat, stirring to distribute oil evenly. Add the beans and sufficient stock or water to cover. Bring to the boil, stirring occasionally, then add the cooked bacon, salt if required, and pepper to taste. Simmer for about 40 mins until everything is soft. Mix cornflour to a paste with cold water in a small bowl or cup, add some of the liquid from the pan to it, stirring, then trickle into pan, stirring constantly. Adjust thickness to own preference (this can be done after defrosting if preferred). When serving, add a dessert spoonful of yoghourt to each bowl.


• 1 lb potatoes • Half a cabbage • Haricot or cannelloni beans, soaked overnight, to produce ¾ to one pint


• Olive oil • Approx 1½ pints stock or water


• 1 or 2 tablespoons cornflour • Plain yoghourt to garnish (if liked)


WATERFORD


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