A friend gave me some home grown beetroot so I decided to make a bit of Borscht, or beetroot soup!
Ingredients – Makes enough for 3-4
600g (3-4 large beets), peeled and grated coarsely
500g (around 5-6) of ripe tomatoes, halved (I suppose if you’re really lazy you could use a tin of chopped tomatoes)
2 cloves of garlic, roughly chopped
1 medium onion, peeled and chopped
A bit of olive oil
500ml of vegetable stock (I used 2 ‘Knorr Stock Pots’)
Freshly ground black pepper
Some feta cheese
Place the halved tomatoes in an oven dish, pour a little olive oil over the top of them and throw on the chopped garlic.
Place in the oven at 190C (I’ve got a fan oven) until they’re soft, it took me about 30 minutes.
Place the tomatoes in a sieve and rub through into a bowl to remove the skins and pips.
Put a little more oil in a pan and sweat the onion with a twist of black pepper.
Add the stock and beetroot, give it all a stir and bring to the boil for about 10 minutes or until the beetroot is tender.
Stir in the tomato purée.
Using either a stick blender or a normal blender process the soup until completely smooth. If you’ve got white walls take care, it’s easy to spray the soup all over if you’re using a stick blender!
Transfer the soup to warmed bowls and crumble a little of the feta cheese on top.
Serve with crusty bread!
You might also want to…
- Add a shot of vodka
- Chill in the fridge and serve cold