Borsch, otherwise known as beetroot soup really tastes so much better when made from fresh beetroot.
Vegetarian. Suitable for freezing. Serves 6-10
500g raw beetroot – peeled, quartered and sliced
1 large potato – peeled & cut into bite size chunks
1 medium parsnip – peeled & cut into bite size chunks
1 large onion – peeled, halved and sliced
1 leek – chopped and washed
1 celery stick – washed & chopped
2 tbsp tomato puree
1 bay leaf or bouquet garni sachet
2 tsp sugar
1 tbsp lemon juice
1 vegetable stock cube
1 medium swede – peeled & cut into bite size chunks
1 medium turnip – peeled, quartered and sliced
For the garnish, sour cream and / or chopped parsley
Prepare the vegetables. I wear rubber gloves when preparing the beetroot to avoid staining my hands.
Heat 2-4 tbsp olive oil (depending on how much veg you have) in a frying pan. Fry the veg, except the tomatoes, until starting to soften.
Add 2.5L boiling water and the stock cube. Cover and simmer for 30 mins.
Add the tomato puree, tomatoes, bay leaf / bouquet garni, sugar and lemon juice. Cover and simmer for 30 mins.
Remove the bay leaf / bouquet garni and serve. Garnish with sour cream and / or chopped parsley.