Borscht (beetroot Soup)
Delicious eastern european soup
Difficulty Level: easy
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Ingredients
- Serves 4 (suitable for freezing)
- **this recipe requires a blender**
- 500g ready cooked beetroot, roughly chopped
- 1 large carrot, roughly chopped
- half red cabbage, sliced
- 1l beef stock
- 1 large red onion, sliced
- 2 tsp caraway seeds
- 1 tbsp olive oil
- salt and pepper to taste
- 1 tbsp butter
- dollop of sour cream to serve
Instructions
1. Heat the oil in a large pan on a medium heat.
2. Cook the onions and red cabbage for about 4 mins, stirring occasionally.
3. Add the beetroot, butter and carrot. Cook for a further 3 minutes.
4. Add the stock and caraway seeds.
5. Bring to the boil and then simmer for 5 minutes.
6. Stir in the salt and pepper.
7. Allow it cool a little before blending to avoid the steam blowing the lid off the blender!
8. Serve with a dollop of sour cream.
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