Borscht

Nilagang manok
(chicken and vegetable soup)

• 1 KG BEETROOTS, cooked, peeled in cubes
• 2 ONIONS, chopped
• 200 GRAM RADISH, in cubes
• 1 LITER VEGETABLE STOCK
• 2 TBSP CORN STARCH
• 1/2 CUP CREAM
• 2 TBSP HONEY

• 1 KG CHICKEN LEGS
• 1/2 WHITE CABBAGE, cut
• 4 POTATOES, peeled and cut in quarters
• 2 ONIONS, cleaned and sliced
• 2 GREEN BANANAS, peeled and sliced
• 2 TBSP SOY SAUCE

Add the beets, onions and radish to the stock and bring to the boil; simmer for 15 minutes and puree the soup. Dissolve the corn starch in 3 tablespoons of the soup, stir it back into the soup and heat until it thickens. Add the honey and the cream. Keep some cream behind for decoration.

I always see borscht as a Russian recipe, but all Russian people I know, say it originated in the Ukraine. There are varieties from Poland, Belarus and Lithuania. My version is Dutch (at least I am) and has, contrary to other recipes, radish and honey as ingredient. The recipe for borsht is originally Ashkenazi Jewish.

Put the chicken and the onion in a pan and add one liter of water and pepper and salt to taste. Bring to the boil and simmer for 15 minutes. Add the potatoes and bananas and simmer 10 minutes more. Add the cabbage and cook 2 minutes. Stir in the soy sauce.

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