Recipe featured in Look Local Issue 4.7
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.
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 a 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
