Beetroot Soup (Borscht)

  • 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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