Borscht or Classic Beet Soup

Recipe featured in Look Local Issue 4.7

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

 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.

CategoryAppetizer, Dinner, Lunch

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

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

IngredientsDirections