This Beetroot borscht is a sour soup that is thoroughly enjoyed in many Eastern European countries.
Beetroot borscht
Ingredients
- 4 onions, finely sliced
- 30ml olive oil
- 900ml good quality chicken or vegetable stock
- 500ml beetroot, cooked and chopped
- 50ml fresh cream
- salt and freshly ground black pepper, to taste
- crème fraîche, to serve
- caviar, to serve
- fresh chives, to serve
Instructions
1
Sauté the onion in the olive oil in a frying pan over medium heat. Add 100ml of the stock and the beetroot and cook for 10 minutes.
2
Pour the beetroot mixture into a liquidiser and liquidise until smooth.
3
Keep adding a little more stock as you go, until you get the right consistency for the soup.
4
Stir in the fresh cream and season. Refrigerate until needed.
5
Serve chilled in espresso cups or sherry glasses,topped with the crème fraîche, a sprinkle of caviar and chives.
