Ingredients
-
50g Butter
-
250 g Beetrootraw, peeled and roughly chopped
-
1 Onionchopped
-
1 Carrotchopped
-
3 cloves Garlicchopped
-
1 tbsp Caster Sugar
-
1.5 litres Beef Stock
-
juice of 1/2 Lemon
-
for garnish Soured Cream
-
chopped for garnish Chives
Directions
When you think of Russian food, Borscht is often top of the list. It’s strong vibrant purple contrasts beautifully with the pale colour of the soup bowl. The beetroot flavour and rich beef stock complement each other to produce this classic dish. Borscht can be served hot or chilled in the summer.
The recipe I used is Sir Terence Conran’s from The Soup Kitchen. Borscht is a winner in our house (amongst the grown-ups) – just be careful not to feed it to your toddlers in the best clothes!
Steps
|
1
Done
|
Melt the butter in a large pan, over a gentle heat and slowly sweat the beetroot, onion, carrot and garlic, turning the vegetables (which will become a lurid pink) over in the butter. |
|
2
Done
|
Add the sugar and stock to the pan, season with a few grinds of pepper, bring the soup to a simmer and cook for about 40 minutes until the vegetables are tender. |
|
3
Done
|
Using a blender, whizz the soup until it is entirely smooth, then add the lemon juice and salt to taste. A swirl of soured cream and a scattering of chives is the traditional garnish - delicious and adding another dimension to the fabulous beetroot colour. |
