Simple Borscht for Flu Season

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Everyone seems to be getting ill at the moment and I am no exception. I have a cold and I hate having a cold because all I want to do is watch terrible, antiques-based day time TV, while cradling a lemsip laced with whiskey. And yet because I am not physically unable to do other things, like shower or go to work, I am expected to them, without complaint.

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Also, when I am ill, all I eat is soup. This is partly because, if I am forced to make my own meals, anything more complicated than emptying a can and microwaving is far too taxing. Additionally though, there is something supremely comforting about a steaming hot bowl of savoury liquid accompanied slabs of bread and butter. This means that even when the illness is coming to an end and I am functioning well enough to put a pan on the hob, soup is still my meal of choice.

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This recipe is really easy. It has far fewer ingredients than traditional borscht, meaning it won’t be too much of a shock to the system after being out of the kitchen for a bit. Also, the deep, earthy beetroot flavour makes a bit of a change if you’ve been living off tins of heinz for a week.

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