Vegetarian Borscht – beetroot soup with sour cream
Cuisine: Eastern European
Author: Lucy Parissi
1tbspbutter + 1 tbsp ollive oiluse only olive oil for a vegan version
1small crisp applepeeled (optional)
400g| 14oz chopped tomatoesfrom a tin
2litres | 8 1/2 cups hot vegetable stockI used 2 Kallo stock cubes
salt and freshly ground pepper to season
fresh dill to garnish
sour cream to serveabout 2 tbsp per serving omit for vegan version
a little olive oil to drizzle
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).
Add the butter and olive oil to a large pot and heat until butter melts.
Tip all the grated vegetables/apple into the pot and cook for 2-3 minutes, stirring constantly.
Add the tomatoes, bay leaves, cloves and allspice and season with salt and pepper.
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.
Taste and adjust the seasoning if necessary. Stir in a good handful of chopped fresh dill or add a little as a garnish.
Serve with a dollop of sour cream, a drizzle of olive oil and the puff pastry hearts if using.
To make the puff pastry hearts, use pre-rolled puff pastry and cut out shapes using a small heart cutter. Brush with egg wash and cook in a preheated oven (220C/425F) for about 8 minutes or until puffed and golden.