Beetroot Soup (Borscht)

  • Serves4
  • DifficultyEasy
8 spring onions
4 gherkins
4 cooked and peeled beetroot
400g potatoes
1 onion
2 tbsp vegetable oil or butter
250g diced beef shin
Salt and pepper
1 litre beef or chicken stock
2 bunches of dill
200ml sour cream

1. Slice the spring onions, gherkins, beetroot, potato and onions, and reserve.

2. Heat the oil or butter in a large saucepan, add the beef and season well. Brown the beef all over. Add the vegetables and stock and bring to the boil. Reduce the heat to a simmer, cover and cook for about an hour.

3. Cool for a few minutes, then puree in the pan with a hand-held blender until quite smooth. Taste and adjust the seasoning.

4. Chop the dill and divide the soup between four bowls.

5. Top with a spoonful of sour cream and the dill. Serve with rye bread.

Recipe courtesy of Kenwood's Around the World in 80 Plates

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