Justyna’s Borscht


2 onions
4 sticks celery
4 carrots peeled
2 fennel bulbs
6 medium beetroots
2 medium potatoes
500g cooked butterbeans
The juice of 1 lemon
1 tbsp dijon mustard
1 litre of vegetable stock
2-3 bay leaves
Salt and pepper


  1. Bring 5 litres of water to the boil in a lare pan.
  2. Put in the onions, celery, carrots and fennel and simmer until very soft (at least half an hour).
  3. Meanwhile, peel the potatoes and cut into cubes.
  4. Peel the beetroot and grate/slice thinly.
  5. Remove the soft veg from the boiling water.
  6. Add the potatoes, beetroot and bay leaves.
  7. Bring to the boil and cook until nearly soft.
  8. Add the stock, lemon juice, butter beans and salt and pepper to taste.
  9. Dissolve the mustard in a little cold water and add to the soup - adjust the seasoning if necessary.
  10. Serve warm with crusty bread.

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