Beetroot, beetroot, beetroot

Recipe for: BEETROOT SOUP - BORSCHT

Ingredients: 

• 1 tblsp sunflower oil
• 1 onion, peeled & chopped
• 2 celery stalks, washed, trimmed & sliced
• 300g potatoes, peeled & diced
• 600g fresh beetroot, peeled & grated
• 1.5 litres vegetable stock
• 1 tblsp fresh dill, chopped
• Freshly ground salt & pepper

Method: 

1. heat the oil in a large, heavy pan
2. gently fry the onions, celery, potatoes & beetroot for 5 minutes, stirring constantly
3. add the stock, bring to the boil, then simmer for 35 minutes, or until the vegetables are completely soft & tender
4. remove from the heat & liquidise
5. stir in the dill, salt & pepper to taste & warm through

What else you need to know: 

1. serve with a swirl of soured cream & a sprig of dill
2. beware – beetroot juice stains everything it touches!