Borscht soup
Ingredients
9
Steps
4
Serves
6
Cook Time
60-70 Min
Ingredients
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Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks.
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In a frying pan, gently sweat the onion, leek and celery in the butter until softened.
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Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.
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Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.