18.12.07: Another Borscht

Lou had some of her puréed beetroot soup leftover from Friday and so she extended it with the addition of sweet red peppers and shredded red cabbage, which worked particularly well. She made a mirepoix using a couple of large and one smaller onion, eight carrots and six celery stalks, with six cloves of garlic. As these diced veg sweated down, she chopped and added the pepper and cabbage, plus four cans of plum tomatoes, then the beetroot purée and four litres of water. It was served, with a swirl of yoghurt and garnish of chopped dill, to 23 appreciative people.