Borscht or Classic Beet Soup

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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.

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Borscht or Classic Beet Soup

Recipe featured in Look Local Issue 4.7

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

Instructions 

• Melt the butter in a large saucepan over a gentle heat and slowly cook the beets, onion, carrot and garlic, turning regularly.
• Add the sugar and beef stock, season with salt and pepper, and simmer for about 40 minutes until the vegetables are tender.
• 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.