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Ingredients

• 1 tbsp olive oil
• 1 tsp caraway seeds
• 1 tsp mustard seeds
• 5 allspice berries (optional)
• 1 large onion, roughly chopped
• 1 large beetroot, roughly chopped
• 1 large carrot, roughly chopped
• 1 medium potato, roughly chopped
• 2-3 cloves of garlic, sliced thinly
• 1 large courgette, roughly chopped (optional)
• Vegetable stock
• 1 tsp Marmite (optional)
• 2 glugs red wine
• Half juiced lemon
• Half white cabbage, coarsly shredded
• 300g borlotti beans (optional)
• Black pepper
• 3 bay leaves
• Sprig rosemary
• 1 tbsp chopped fresh dill
• Sour cream, to garnish
• Smoked paprika, to garnish

Description

I Made This Borscht From Vegetables Grown In My Garden And From Our Allotment On Hesketh Bank Poor Marsh. The Cabbage Was Grown And Kindly Given By Debbie And David - Thanks! I Used Vegetables I Had To Hand So, Apart From Beetroot, These Could Easily Be

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