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Borsch - Beetroot Soup

Preparation time

45 minutes Easy complexity Video guide

Borsch originated as a basic food to help Ukrainians and Russians through the harsh winters but today it is valued as a mainstream hearty soup.

Ingredients

6 medium beetroots
one onion - sliced
2-3 cloves of garlic
splash of olive oil
knob of butter
500mls of beef stock
salt and pepper to taste
one 'dollop' of Greek yoghurt

Method

Peel the onion and saute in the oil and butter over a medium heat in a cast iron skillet.
Add the crushed or chopped garlic until both are soft and lightly browned - then drain and remove to a holding dish.
Peel and chop the beetroots into small cubes and place in skillet to soften in the butter/oil mix. Turning them now and again to avoid burning.
Add the stock and cover the pan while reducing the heast to a low, rolling simmer for 30-35 mins. You can test when its ready by slicing a beet cube - it should feel soft to cut.
Allow to cool then reduce with a blender to a smooth but thick liquid.
Season to taste and serve warm (but not hot) garnishing with a drizzle of plain greek yoghurt.

Result

The quantities used in this recipe will be enough to serve 3-4 people. This soup will however keep perfectly well in the fridge (best covered with clingfilm) for re-heating later.

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