Print Options:

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
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.