Borscht

Prep Time15 mins
Cook Time45 mins
Course: Soup
Cuisine: Vegetarian
Servings: 4 people

Ingredients

  • 350 g beetroot
  • 175 g carrot
  • 1 onion
  • 200 ml tomato juice
  • 400 ml vegetable stock
  • 1 tsp caraway seeds
  • Salt & Pepper
  • Nutmeg
  • 150 ml soured cream

Instructions

  • Peel and chop the vegetables finely.
  • Add to saucepan with tomato juice, vegetable stock and caraway seeds.
  • Bring to boil and simmer for 45 minutes.
  • If using pressure cooker, reduce vegetable stock to 200ml and cook for 10 minutes.
  • Season with salt, pepper and nutmeg.
  • Pureé in liquidiser or with stick blender.
  • Allow to cool.
  • Garnish with a swirl of soured cream