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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a simple and easy recipe for Borscht, from Classic Conran, Plain, Simple and Satisfying Food. There are many good Borscht recipes, this recipe creates a thinner but very flavourful soup which is sweet but still has that great earthy flavour. This is a great soup both hot and cold. Garnish with a swirl of soured cream or plain yogurt and some chopped chives Ingredients:
1 1/2 tablespoons butter |
1 cup beetroot, peeled and chopped |
1 onion, chopped |
1 carrot, chopped |
3 garlic cloves, chopped |
1 tablespoon caster sugar |
4 cups beef stock |
salt and pepper |
1/2 lemon, juice of |
Directions:
1. Melt butter in a large pan over a gentle heat and slowly sweat the beet root, onion, carrot and garlic, turning the vegetables over in the butter.
2. Add the sugar and stock to the pan, season with a few grinds of pepper, bring the soup to a simmer and cook for about 40 minutes until the vegetables are tender.
3. Using a blender, blend the soup until it is entirely smooth, then add the lemon juice and salt to taste.
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