Borscht (beetroot Soup)

• 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

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.