Borscht or Classic Beet Soup

Borscht
Borscht or Classic Beet Soup
Borscht
Yields1 Serving
 2 oz butter
 1 ½ cups peeled and roughly chopped beets
 1 onion, chopped
 1 carrot, chopped
 3 garlic cloves, chopped
 1 tbsp sugar
 6 cups beef stock
 Juice of half a lemon
 Salt and pepper to taste
 Sour cream to serve
 Chopped chives to garnish
1

Melt the butter in a large saucepan over a gentle heat and slowly cook the beets, onion, carrot and garlic, turning regularly.

2

Add the sugar and beef stock, season with salt and pepper, and simmer for about 40 minutes until the vegetables are tender.

3

Use a blender to puree the soup until it is entirely smooth, then add the lemon juice and salt and pepper to taste. Serve with a swirl of sour cream and a scattering of chopped chives.

Category,

Borscht is one of Russia's better-known culinary exports, and is equally good served hot in the winter or chilled as a summer soup. This recipe combines fresh locally grown beets with hearty beef stock, and the colours and intensity of flavours are sure to impress.

Ingredients

 2 oz butter
 1 ½ cups peeled and roughly chopped beets
 1 onion, chopped
 1 carrot, chopped
 3 garlic cloves, chopped
 1 tbsp sugar
 6 cups beef stock
 Juice of half a lemon
 Salt and pepper to taste
 Sour cream to serve
 Chopped chives to garnish

Directions

1

Melt the butter in a large saucepan over a gentle heat and slowly cook the beets, onion, carrot and garlic, turning regularly.

2

Add the sugar and beef stock, season with salt and pepper, and simmer for about 40 minutes until the vegetables are tender.

3

Use a blender to puree the soup until it is entirely smooth, then add the lemon juice and salt and pepper to taste. Serve with a swirl of sour cream and a scattering of chopped chives.

Borscht or Classic Beet Soup

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