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Borscht or Classic Beet Soup

Yields1 Serving

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

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.