This Beetroot borscht is a sour soup that is thoroughly enjoyed in many Eastern European countries.
- 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
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.
Pour the beetroot mixture into a liquidiser and liquidise until smooth.
Keep adding a little more stock as you go, until you get the right consistency for the soup.
Stir in the fresh cream and season. Refrigerate until needed.
Serve chilled in espresso cups or sherry glasses,topped with the crème fraîche, a sprinkle of caviar and chives.