Allotmenticity 21-09-09

It's been a while since I've had chance to write up the goings on down at No87. Suffice to say I'm really busy at the moment but I did manage to get down over the weekend and get some tidying up done.

The Sweetcorn is all finished and I've frozen the ones I couldn't eat straight away. Best to top and tail and leave the outer leaves on.

The French Beans are also finished and were really tasty this year. Again quite a lot in the freezer.

I'm having a MAJOR problem with Whitefly on the Brassicas. Clouds of them flying up when I brush past. I've been reading up on ways to deal with them and the best one seems to be a spray of Insecticidal Soap. Evidently if you buy Liquid Detergent you can make it up yourself.

Has anybody tried this, and if so which Liquid Detergent did you use?

It's been a strange year for pests and problems. I've had Lily Beetle, which I sprayed quite successfully and reported them to the RHS Lily Beetle website.
The French Marigolds limited the Blackfly to 2 Broad Bean plants, and although some of the Potato leaves went suspiciously like Blight they're OK.
Growing the small rounded Carrots in my containers kept the Carrot Fly at bay and worked really well. I plan to expand on that next year.
The Garlic crop suffered from mould on the thick-necked varieties, but the later ones were fine, but my Japanese Onions were very disappointing. I'm digging Horse Manure into the raised beds over winter to try and give them a boost.
I'm also going to try Green Manure where the Spuds are going next year. Has anyone any thoughts on this idea?

I've decided to go for a petrol strimmer. The rechargeable one is OK but doesn't last long enough and really struggles with deep grass. And especially since my neighbour has decided to vanish, leaving a forest of weeds, I need something more drastic.
I've been looking at a Ryobi 30cc model. Anyone had experience of this make?

Well that's about it, a satisfying win for The Reds yesterday gives us bragging rights for the moment.

The Captain.

Allotmenticity - 24-08-09 Aston FM Sod It Grow Your Own

Another Monday after a beautiful weekend. Lots of sun and everything is looking great on No87.
I've just been awarded my Official Share which makes you feel part of what's going on.

I planted the Lavender earlier this year and it's now really strong with a lovely perfume every time you walk by. I've also sown some French Lavender which has a shorter flower bud at the top.



The Climbing French Beans are producing loads of long pods. I'm having to utilize the freezer as I can't keep up with them.



The Sweet Corn is starting to ripen and really benefiting from being in the cage.


This is the Asparagus bed. I'm not quite sure when to cut the growth down. I think when it starts to go brown. After that I'll give it a good mulch of the Horse Manure I got recently.



These are the 100's & 1000's Tomatoes. They're really sweet.


And here's a visitor really enjoying the Oregano in flower.



Here's a recipe for Blackberry & Apple Pie from the Duchess of Edgbaston. It uses all the fruit from the Brambles which are really prolific right now.

Crust

• 2 cups self-rising flour
• 9 tablespoons sugar
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
• 1 large egg, beaten to blend
• 2 tablespoons (about) ice water

Filling

• 2 pounds tart green apples (such as Bramley), peeled, quartered, cored, cut into 1/4-inch-thick slices
• 1 1/2 cups blackberries
• 1/3 cup plus 2 teaspoons sugar
• 2 tablespoons plain purpose flour

• Milk

For crust:
Combine flour and sugar in medium bowl. Add butter and rub in with fingertips until coarse crumbs form. Mix in beaten egg. Mix in enough ice water by tablespoonfuls to form moist clumps. Divide dough in half. Gather dough into 2 balls; flatten into disks. Wrap each disk in plastic and refrigerate until firm enough to roll out, about 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

For filling:
Preheat oven to 375°F. Mix apples, blackberries, 1/3 cup sugar and flour in large bowl.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish.

Spoon filling into crust. Roll out second dough disk on floured surface to 12-inch round. Place on top of filling. Fold top crust edge under bottom edge and pinch to seal. Crimp edges decoratively. Brush crust with milk. Sprinkle with remaining 2 teaspoons sugar. Cut several slits on top of pie.

Bake pie until crust is golden brown and fruit is tender, covering edges of pie with aluminum foil if browning too quickly, about 55 minutes. Cool pie on rack 30 minutes. Serve pie warm with whipped cream.

Allotmenticity - 17-08-09 Aston FM Sod It Grow Your Own

Sorry for the delay in posting Monday's broadcast. I seem to be getting more and more tied up with other chores.

However here we are and another few beautiful days and the produce is fantastic. Over the weekend I picked a large bag of French Beans, the last of the Broad Beans, a massive head of cabbage, Brocolli, and a bucket full of Arran Pilot spuds.

I've got sprouts forming on the stems in the Brassica cage. and the Red Cabbage is almost ready.

It's been a great year for Beans. Can't think I did anything different from last year, although the weather has to have played a major part. I think I'll have a go at Runner Beans next year.
My neighbours Ethel & Cecil gave me a bag of theirs and the taste brought back memories.

My mate "Choff's" folding frame has worked wonders protecting the Sweet Corn. There's quite a few with brown tassles getting bigger every day.

Has anyone else seen the ad on TV for Low-Calorie Water!!!!

Gordon & Sarah Brown have got a couple of raised beds in the garden of No10! Bless!!! Looked after by the Royal Parks Agency! Cos Lettuce for the cafe.

The Obama's have got local school kids to help look after 1,100 sq ft of vegetables in the White House lawn! Only In America!

This weeks recipe is very tasty, I tried it last week. It's good if you've got a few lettuce starting to bolt.

Enjoy,

The Captain.

Lettuce Soup

Serves 4-6

8oz Lettuce Leaves
1 Small Onion finely chopped
1 Garlic Clove finely chopped
1oz Butter
3/4pint Chicken Stock
3/4pint Milk
2 Egg Yolks
Salt, Black Pepper
Grated Nutmeg
Creme Fraiche

Method
Wash & blanch lettuce leaves 5 mins in boling water.
Drain & rinse under cold water and roughly chop.
Fry Onion in butter for 5 mins until soft
Add Lettuce saving a few shreds for garnishing.
Add stock and bring to boil.
Season with Salt, Black Pepper and freshly grated Nutmeg.
Allow to cool then liquidize.
Add Milk and reheat gently, simmer for 5 mins.
Beat together egg yolks and creme fraiche.
Spoon a little of the hot but NOT boiling liquid into mixture and blend well
Pour back into soup and simmer gently until soup thickens.
DO NOT BOIL!
Just before serving add reserved lettuce shreds.

Allotmenticity - 03-08-09 Aston FM Sod It Grow Your Own

Gary forgot to press record this morning!!!





"The answer lies in the soil!"






It's annoying that these guys can be so destructive! What an amazing design.





Not a lot to report on this week as I've been suffering from the various symptoms of the dreaded S word!

I did manage to get down over the weekend though and harvest a wonderful selection of fresh goodies.

I used them with this weeks recipe. The Broad Beans are plentiful and were great with the Beef. I didn't have any Chard so substituted Spinach, but I'm going out today to buy some Swiss Chard seed.

Made a Cauliflower Cheese and steamed Brocolli, French Beans, baby Carrots and the Kestrel Potatoes which are new to me this year but very tasty.

Well worth a try, it's from an Egyptian recipe I saw recently on TV.

Enjoy,

The Captain

Broad Beans with Beef & Chard

For 4.

2 Beef steaks (Sirloin for preference)
2 good cups of shelled Broad Beans,
Bunch each of fresh Coriander & Dill
Heaped teaspoon of Ground Coriander
Large bunch of Chard or Spinach.
1 medium Onion
6 cloves of Garlic.
Olive Oil.
Salt & Pepper

Method.

Cut the Beef into 1" cubes, rub with Ground Coriander salt & pepper and brown in the Olive Oil.
Add the chopped fresh herbs and fry for 5 mins
Add the Broad Beans and cover with water.
Bring to the boil and then reduce heat to simmer and cook until Beef is very tender. 30 mins at least.
Crush Garlic Cloves and add to chopped Chard/Spinach.
Mash together in a Pestle & Mortar and add to the Beef mixture.
Add more liquid if necessary.
Cook for further 10 mins.

The original recipe added rice to the mixture, but I served the stew with a mix of fresh seasonal veg; Potatoes, Brocolli, Carrots, Courgette.

Allotmenticity - 27-07-09 Aston FM Sod It Grow Your Own

I had the privilege of a visit by The Earl & Duchess of Edgbaston with their daughter, Andrea, The Princess of Edinburgh on Saturday. She has applied to Edinburgh council for an allotment and now has a 3 year wait. So she came down to visit the Captain's patch for a few hints & tips.
As I said before, always spend the most you can afford for your tools. It's false economy to buy cheap as they'll soon let you down.



They brought a Ploughman's picnic down which was a rare treat.
It's not often the Captain gets a lunch break!





The Brassica cage is "groaning" with produce right now. There's even Sprouts forming on the stems. A little early I think but everything seems healthy and growing well without the attention of the local pigeon & magpie population.
Despite the Liming of the planting holes there's still evidence of Clubroot, but it doesn't seem bad enough to effect the top growth.




I mentioned last week about cutting Cos Lettuce just above the stem. Here's what I mean about secondary growth. You won't get full blown lettuce, but you will get a good supply of fresh leaves.



About a month ago I had some fresh Root Ginger which developed new growths on the surface, so I thought I'd plant them and see what happened. Below is the result. I'm not sure what the next step will be but there's certainly strong growth there.

Has anybody done this before?



I can't let Lewis Hamilton's victory go by without a mention. I'm afraid that it's more down to the machinery and less to the driver though!
I still think they should all be put in identical vehicles with the same engines and tyres. That would soon sort out the wheat out from the chaff.

Oh and whilst we're on the subject of motor sport, did anybody see Jeremy Clarkson's comment in last week's Times? Here it is - "Gardening is like doing a jigsaw. A pointless way of passing time until you die" I met JC a few years ago and thought he was a self-opinionated .... then, and this has not changed my mind!

It would appear that Tescos are planning on releasing some of their urban land for use as allotments. Let's hope this can be a way of reducing the waiting lists and getting more people "On the land".

Does anybody know any Guerilla Gardeners who plant stuff on roundabouts or in public places?
I'm definitely going to suggest to my friend Igor Romanoff to set up one of his style bulletins. He posts stuff on The Stirrer.com so watch out for his ideas, I'm sure he'll come up with something unusual.

I also mentioned last week about finding a pigeon ring. Well having registered the details on the RPRA website I received a call from it's owner. He only lived locally and was training a new bunch and was thankful for my report. At least he knew what had happened to it.

This week's recipe is one you'll either love or hate. I found the Marmite Appreciation Society on Facebook and this was on it.

Enjoy,

The Captain.

Recipe

Marmite Spaghetti

350-380g dried spaghetti 50g unsalted butter 1 tsp Marmite freshly grated parmesan cheese, for serving

Cook the spaghetti in plenty of boiling salted water. While the pasta is cooking, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water.

Mix thoroughly to dissolve.

Allotmenticity - 20-07-09 Aston FM Sod It Grow Your Own

Up and about early today and we're visiting an old Victorian terraced house not 5 minutes away from the busy Fiveways roundabout and Broad Street in the party area of Birmingham.
It belongs to the neighbours of my friend The Earl of Edgbaston and he's invited me down to look at their wonderful chickens.
The gardens are all on a steep slope up to large Oak trees, but there's a good selection of veg and fruit trees apparent in all the adjoining property.



You can see the Chicken Run hidden under the trees at the top end of the garden.



There's 4 of them. Lily, Ruby, Fred & One-eyed Jack and their owners the Mon Trapp family feed them on a diet of grain and Tesco's Spring Cabbage which gives a subtle green tinge on the shell.
Their eggs have a deep sunshine yellow yolk and are delicious.




It's great down on the plot at the moment with new spuds (Arran Pilot) in abundance, Hispi Cabbage, Brocolli, Broad Beans, French Beans, Onions (only a few though) Garlic, Lettuce, Rocket, Carrots (from Choff's containers) and Courgettes all presenting themselves ready for the dinner plate.
Delicious fresh from the ground to the plate in less than an hour!
My mate Choff has come up trumps again with another treasure.
It's a collapsable frame that is like a mini gazebo that is ideal for covering my Sweetcorn from the birds. With the addition of some netting it's a perfect solution and I can walk in to weed.


I found the remains of a pigeon on the plot the other day and nearby this ring. I did a search on the internet and found the RPRA site with a section to report found rings.
Obviously there's an anxious pigeon fancier awaiting the return of a prize racer. But, alas, he met an untimely end on No87 in Birmingham. There were only feathers remainig so something, a fox I presume from the size of the paw prints, had a good dinner that night!



And finally, thanks to my fellow judges and all the entrants on Saturday night's Talent Contest. It was a very interesting evening, even if our choices differed wildly from the eventual winners!

This weeks recipe is a variation on something I saw on TV the other night and has a wonderful fresh taste for warm summer evenings.

Enjoy.

The Captain

English Garden Soup

Ingredients
25g/1oz butter
1 large shallot, peeled, finely chopped
1 large garlic clove, peeled, finely chopped
1 medium cucumber, peeled, cut in half lengthways, seeds scooped out using a teaspoon and discarded, flesh sliced into half-moons
large pinch freshly ground nutmeg
sea salt flakes and freshly ground white pepper
220g/½lb fresh peas or blanched & shelled broad beans (or a mix of the 2) 200ml/7fl oz fresh chicken stock
1 cos lettuce, core removed, leaves separated, core and leaves chopped
Handful fresh Rocket leaves
2 tbsp crème fraîche

2 handfuls cooked North Atlantic prawns, to serve (optional)

Method
1. Heat the butter in a pan over a low to medium heat. When the butter is foaming, add the chopped shallot and garlic and fry for 8-10 minutes, stirring regularly, or until softened but not coloured.
2. Add the sliced cucumber and nutmeg and season, to taste, with salt and freshly ground white pepper. Stir well and continue to fry the mixture for 3-4 minutes, stirring occasionally, until soft and translucent.
3. Add the peas/broad beans and stock to the pan and bring the mixture to a simmer. Cover the pan with a lid and cook gently for 6-8 minutes, adding a little more stock as necessary to prevent the mixture from drying out, until the peas are tender. Remove the pan from the heat and set aside to cool slightly.
4. When the mixture has cooled, transfer it to a food processor and blend to a smooth purée. Set aside to cool further.
5. When the mixture has cooled, add the chopped lettuce leaves and stalk and blend again until smooth.
6. Pass the mixture through a fine sieve into a large bowl. Whisk in the crème
fraîche until well combined, then chill in the fridge until cold.
7. To serve, ladle the English garden soup into shallow serving bowls. Garnish with the cooked prawns, if using.

Allotmenticity - 13-07-09 Aston FM Sod It Grow Your Own

Well here we are again another fabulous week weather-wise. I harvested this the other day. All I need to do now is learn how to play it!!!

I've decided to move loyalty from M&S to Sainsburys in the bird scarer department. These colourful streamers are hopefully protecting my Sweet corn. Quite an attractive colour scheme.


Talking of protecting, my French Marigolds have done a pretty good job as companion planting with the Broad Beans. Out of about 30 plants only 2 have been attacked by Black Fly, so maybe the principle works?
Had a good day out in the country last week with my neighbours collecting horse manure. Tough work digging and loading up the truck, but well worth the effort when you get it back.
This will now quietly mature ready for a good covering of next years spud bed. Also I'll use it to mulch the Sprouts and Purple Sprouting Brocolli over winter. The raised beds will also get a good dollop as they need a boost every now and then. Hopefully the onions will benefit as this years crop is very disappointing.

This colourful visitor dropped by yesterday. Any ideas as to his name?
This weeks recipe is prompted by the crop of delicious Courgettes. It's an adaption of a Naked Chef idea. I made it the other night and it was very tasty.
I hope you enjoy.

The Captain.

Courgette salad with Lemon, Ginger, Garlic & Fresh Herbs

Serves 4 as a starter.

Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper.

Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes.

Tear over a handful of fresh herbs ( mint, basil, tarragon work well ) and drizzle with good extra virgin olive oil and juice of ½ a lemon.

Blanched broad beans or raw peas work well as an extra taste.

Serve with a Tuna steak cooked on the griddle.

Lovely with steamed rice and seasoned yoghurt. Very fresh and good for you.

Allotmenticity - 06-07-09 Aston FM Sod It Grow Your Own

Another great week for growing conditions. Loads of sunshine then a good splash of rain. It's so much better to have natural rain water than using a hose. I don't know about anyone else but I can really see the difference.
The brassica cage is in full flow now. It's strange, even though I tried to stagger the sowing and planting they're all hearting up and arriving together.




















































My Carrots in Choff's plastic trays are really tasty. Suttons Parmex variety. Rounded roots so
they grow well in the trays in compost.























I've tried to keep regular sowings going and because I put the lid on during the early days it
seems to be keeping the Carrot flies at bay!
















I emptied my potato barrel and found these beauties. I remember Matron advising to make sure it was well watered, and there was evidence that more moisture was needed at the bottom, soI'll take heed and make sure that doesn't happen again. I'm going to sow some more for Xmas in the potting shed.



















My friend The Earl of Edgbaston donated a bookshelf for the shed after his visit to No87. It's now residing in the Flght Deck laden with pots, seeds and fertilizers. Bless you M'Lord!
























And finally a couple of flower images.


My Lilies have bloomed for the fist time so deserve a mention.
























And this is the Elephant Garlic showing off.
























Time to savour the fruits of all that hard work last year. Broad Beans, picked young are sweet, Courgettes, Brocolli, Cabbage, Carrots, Onions and fresh Garlic.

Until next time,

The Captain.

This weeks recipe was from The 2 Fat Ladies. A tasty Potato dish which can be served with any meat roast or as part of a vegetarian spread. Enjoy!

2 Fat Potatoes

Thinly slice 4 large waxy potatoes. (Possibly using Mandolin but mind your knuckles!)

Dry potatoes with kitchen towel.

Put glug of Olive oil in ovenproof dish then layer of potato slices.

Sprinkle with chopped Parsley, Rosemary, Thyme, Garlic.

Season with Salt & Pepper.

Add another glug of Olive Oil.

Another layer of Potatoes, more herbs and moisten with Vegetable Stock.

Finally add a couple of knobs of butter on top.

Put in a hot oven for about 45mins – 1 Hour.

Check after 30 mins.

Serve slightly crisp around the edges.

Allotmenticity - 29-06-09 Aston FM Sod It Grow Your Own

Well firstly sad news that 2 iconic figures from the world of entertainment passed away recently. As well as Michael Jackson we shouldn't forget Farrah Fawcett who was overshadowed somewhat!

Moving on, what amazing weather, and more to come this week. It was 94 degrees in my potting shed at the weekend. Phew! I grew 2" and lost a couple of pounds erecting the shelves kindly donated by my friend The Earl of Edgbaston.















It's great to be able to start harvesting at last. I've just dug up the first of my Garlic crop that was planted last year. Some of the thick-necked have suffered slightly from being too damp and rotted, but mostly they look and taste wonderful.

I'm blanching some Broad Beans for a Risotto later. Picked young they're really sweet. Also courgettes are flying now. The one problem I get is my Peas. I don't seem to be able to get a decent crop. I kind of think I'm going to have to get some manure down for next year and boost the soil. Strange how the Broad Beans right next to them are fantastic though! Any thoughts?

The fruit is tasting sweet. It's been a good crop of Raspberries so far and the Strawberries in their first year are excellent. How about this for an odd shape?





















If anyone from Birmingham, in particular Great Barr, Erdington, Stockland Green areas are looking for allotments they should either contact The Barn Social Club or come down on a Saturday or Sunday between 10.00 & 12.00, go to the seed shed and ask to speak to the Land Bailiff. The club is on Brookvale Road, Witton B6 7AJ.

Talking of fruit, this weeks recipe is courtesy of The Matron who has a wonderful blog called "Down on the Allotment" a great read with lots of helpful tips.

Until next time,

The Captain

Matron's Summer Pudding.
















Basically you need a whole load of fresh summer fruits. Strawberries, Raspberries, Gooseberries, Blackcurrants, Blueberries etc.
Get a large pudding basin and enough slices of white bread to line it. Grease the inside and fit the slices of bread (without the crusts) to make a mould. Saving one for the lid preferably the end crust as shown.















Quickly soften the fruit in a microwave for about a minute, then pile into the bread mould covering with the crust lid. Put a plate on top and weigh it down to squash the contents and put in the fridge to chill. Overnight if you can wait that long.
Take off the weight and invert over a serving plate.
Serve with fresh cream.
Mmmmmmmm!
















Nice one Matron!

Allotmenticity - 22-06-09 Aston FM Sod It Grow Your Own

Another Monday morning and another 5 minutes of "Sod It" with Gary. He wasn't too well today, but the trooper he is he still made it into the studio. 6 am start when you're feeling bad is no joke.

Thought I'd do a bit of research on watering houseplants. Does anyone have any other great ideas?

Forgot to mention whilst talking about deflowering herbs (Oooh can I say that???) that a great use for all the stuff you cut off, especially Rosemary & Sage is put them on the BBQ. Gives a nice fragrant smoky flavour.















I managed to get to the Raspberries before the birds and had a tasty bowl of Muesli yesterday.

I've got a net on the Strawberry bath, so they can't get at them!















The first Courgette is growing well and should be hitting the griddle any day soon.

The first of the Garlic is slightly disappointing as some are going mouldy round the stem. They're the thick neck variety and seem to suffer from being too damp. The soft neck ones look alot better. Still the ones I've got so far taste amazing. Evidently they're known as "Wet" Garlic because the skin hasn't dried yet.

First of the Broad Beans soon and Peas. The Cos Lettuce are really tasty and good to grow in my plastic trays. I'm following on with some Rocket as I empty the trays.

There's a neighbour called "Moses" who has given me some Kalaloo. It's amazing, I've had 2 goes and failed dismally and he just sprinkles the seed on the soil and he's got loads!!!

I think we're a good 2 weeks behind my friends "Down South" but it's certainly getting warmer.

Could be a Barbie on Wednesday.

So there it is, I think Lewis Hamilton's got his car in REVERSE or maybe there's too much attention on the Pussy Cat Doll!

The Beetroot soup is a lovely change especially chilled on a hot day.

Enjoy,

The Captain.

Igor Romanoff’s Aunt Irena’s Borsch

Igor tells me that his Aunt would make this for the family back in Russia.

It’s equally good served hot in winter, or ice-cold in summer.

It might seem a little complicated, but it’s worth the effort!

Ingredients for 4-6 people

2 pints Beef Bouillon Stock

6 Fresh Beetroot

2 Cabbage Leaves

2 Medium Leeks

2 Celery Stalks with leaves

1 Medium Onion

2 Tbsp Butter

1 Tbsp Red Wine Vinegar

½ Glass Red Wine

Pot Sour Cream

2 Tbsp Plain Flour

6 Black Peppercorns

Method

The first requirement is a good bouillon base. (This can be done in advance.)

Simmer the stock gently for 45 mins with the Cabbage leaves cut into pieces, the Onion chunked, the white parts of the Leeks chunked, the Celery chunked and its leaves chopped, and 6 Black Peppercorns.

Allow to cool and strain into a separate pot.

Drop the whole Beets into a pan of boiling water and cook until they can be pierced with the point of a knife. Remove and place in a bowl of cold water until they are cool enough to handle. Now the skins should just slip off.

Chop 1 of the beets finely and cover with the ½ glass of Red Wine in a small bowl. (This will add the rich colour later.)

Dice the remaining Beets.

Melt the Butter in a large saucepan and add the diced Beets stirring them for 2-3 minutes until they are well coated with the Butter.

Add the Red Wine Vinegar, cover and simmer gently for about 30 mins or until the Beets are just tender.

Bring the Bouillon up to boiling point.

Sprinkle the 2 tablespoons of Plain Flour onto the Beets and carefully blend with a wooden spoon, avoiding lumps.

Continue stirring and start to add the Bouillon a ladle at a time until the Beets are covered with a creamy bubbling sauce.

At this stage they may need 5 mins simmering.

The Beets should still be slightly crisp when served.

Now add the bowl of chopped Beet and Red Wine and the rest of the Bouillon.

*At this point if you want to serve the soup cold you should take the pot off the heat and chill by standing the saucepan in a sink of cold water. Then when cool, refridgerate until required, adding the Sour Cream just before serving.*

If serving hot, put a ladle of Sour Cream into a bowl and thin with a ladle of hot soup adding to the Borsch. Keep doing this until the desired colour and softness have been achieved.

Season to taste and serve with fresh crusty bread. (And a glass of Vodka!!!)