Vegetarian Borscht – beetroot soup with sour cream

Vegetarian Borscht – beetroot soup with sour cream

Ingredients

1. 1 tbsp butter + 1 tbsp ollive oil use only olive oil for a vegan version
2. 3 large beetroot peeled
3. 2 celery sticks
4. 1 large onion peeled
5. 1 large carrot peeled
6. 1 small crisp apple peeled (optional)
7. 400 g | 14oz chopped tomatoes from a tin
8. 2 litres | 8 1/2 cups hot vegetable stock I used 2 Kallo stock cubes
9. 2 bay leaves
10. pinch ground cloves
11. pinch ground allspice
12. salt and freshly ground pepper to season
13. fresh dill to garnish
14. sour cream to serve about 2 tbsp per serving omit for vegan version
15. a little olive oil to drizzle

Instructions

1. Coarsely grate all the vegetables and apple - ideally using a food processor. If grating by hand, use a large box grater and take care to take as beetroot can stain your worktop (and certainly your hands).
2. Add the butter and olive oil to a large pot and heat until butter melts.
3. Tip all the grated vegetables/apple into the pot and cook for 2-3 minutes, stirring constantly.
4. Add the tomatoes, bay leaves, cloves and allspice and season with salt and pepper.
5. Add the stock and bring to the boil. Lower heat to a simmer, partially cover the pot and cook for 1 hour and 30 minutes. Remove the bay leaves.
6. Taste and adjust the seasoning if necessary. Stir in a good handful of chopped fresh dill or add a little as a garnish.
7. Serve with a dollop of sour cream, a drizzle of olive oil and the puff pastry hearts if using.

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