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Borscht is a staple for those of us living on the prairies and a great way to use the beets you've frozen over the summer. (You did save some didn't you?)
Ingredients
Makes 0 servings
- 6-8 beets, peeled and cut into smallchunks
- 3 Garlic cloves (skin removed)
- Olive oil
- Pepper
- Salt
- 1 litre (approx) Vegetable stock (or chicken stock)
Preparation
Place the beets and garlic on a roasting tray, and douse them with olive oil. Season with salt, pepper. Place the tray in an oven preheated to 400F until the beets are soft…usually about 30mins.
Once cooked place the beets into a large blender and puree the mixture. Add the vegetable stock until it reaches a texture you're happy with. I like my really smooth so like many soups I make I drain the entire mixture through a sieve to take out any chunks. If you gently push the puree through the sieve you'll only have a little bit of fiber left over in the bottom. Pour the sieved soup into a pot and bring to the boil. Simmer the soup for 10 minutes, add some sour cream and then serve with a nice crusty bread.
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Comments
I had loads of Borscht in Russia, and they served it differently everywhere. An underestimated treat I'd say. Have to make some! Yum!
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