It’s been a while since we’ve borsched a beetroot so when the Hebden Twins paid a brief visit the other morning and dropped off among other home-grown things, these handsome fellows, we knew exactly what to do with them.
Preparation time: 10 minutes
Cooking time: about an hour
Skill level: as easy as learning Russian *
For the soup:
- fresh beetroot – peeled and diced – 250g
- 1 carrot – diced
- 1 onion – finely chopped
- butter – 50g
- 3 cloves of garlic – crushed
- vegetable (or chicken or beef) stock – 1.2 litres
- caster sugar – 1tbsp
- juice of half a lemon
- s & p
To finish off:
- soured cream
- fresh chives or dill
Melt the butter in a large pan, add the beetroot, onion, carrot, and garlic and cook on a low heat until softened – about 15 minutes.
Add the stock and sugar and a few twists of black pepper, bring to the boil and simmer for about 40 minutes by which time the vegetables should be tender.
Blitz with a hand blender until perfectly smooth.
Add the lemon juice, and season to taste with salt and pepper.
Serve with a large blob of soured cream and a generous scattering of chopped chives or dill.
(We ate ours accompanied with a goat’s cheese-topped sourdough toast, mainly because we can)
Drink: A Monday evening of steely willed temperance. An icy vodka would have been nice though.
Entertainment: Monday night temperance is accompanied by Monday night work/activities/occupational therapy.
* Easy for her, inconceivably impossible for him.