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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.