Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Polish Borscht
A deep red beetroot soup with sour cream and dill — Poland's warming winter classic.
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15 minPrep🔥
1 hrCook🍽️
5Serves📊
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Ingredients
- 600g beetroot, peeled and grated
- 1 onion
- 2 carrots, grated
- 2 garlic cloves
- 1.5 litres stock
- 2 tbsp red wine vinegar
- 1 bay leaf
- 3 tbsp oil
- Soured cream and dill to serve
- Pinch of sugar
Instructions
- Soften onion in oil; add garlic.
- Add beetroot and carrot; cook 10 minutes.
- Pour in stock with bay; simmer 40 minutes.
- Add vinegar; taste and adjust with sugar, salt and pepper.
- Blend smooth or leave chunky.
- Serve with soured cream and dill.
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Tara’s tips
- Vinegar keeps the colour vibrant.
- Wear gloves when grating raw beetroot.
Serving suggestions
- Lovely with rye bread.
Storage & reheating
Keeps 4 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Clear borscht?
Strain instead of blending.
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