Name: Borscht
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 20 gram butter; 1 large_piece uncooked beetroot (200g), peeled, grated coarsely; 1 small_piece brown onion (80g), chopped coarsely; 1 clove garlic, crushed; 1 small_piece carrot (70g), grated coarsely; 1 tablespoon red wine vinegar; 1 1/2 cup (375ml) vegetable stock; 1 1/2 cup (375ml) water; 1/4 cup finely chopped fresh chives

Ingredients

20 gram butter

1 large_piece uncooked beetroot (200g), peeled, grated coarsely

1 small_piece brown onion (80g), chopped coarsely

1 clove garlic, crushed

1 small_piece carrot (70g), grated coarsely

1 tablespoon red wine vinegar

1 1/2 cup (375ml) vegetable stock

1 1/2 cup (375ml) water

1/4 cup finely chopped fresh chives

Method

1.Melt butter in large saucepan; cook beetroot, onion, garlic and carrot, stirring, until vegetables soften.

2.Add vinegar, stock and the water; bring to boil. Reduce heat; simmer, uncovered, 20 minutes. Cool 10 minutes.

3.In a blender or food processor, blend or process borscht until smooth; pour into large jug. Cover jug; refrigerate 2 hours.

4.Divide borscht among glasses; sprinkle each with chives.

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