Borscht

Serves 4

INGREDIENTS:

400g Beetroot

2 celery stalks, finely chopped

1 shallot, diced

1 tbsp sherry vinegar

1 litre vegetable stock

juice of 1 lemon

sea salt and freshly ground black pepper

Cream or creme fraiche to serve

METHOD:

1. Place the beetroot on a tray, cover with tin foil and into a pre-heated oven at 180oC for 45 minutes.

2. Once the beetroot is cooked, allow to cool and then peel. Chop the beetroot up into small cubes.

3. Place a saucepan over a medium heat, add 1 tbsp olive oil. Stir in the celery, shallots, and beetroot. Season with sea salt and freshly ground black. Cover and sweat for 15 minutes.

4. Pour the stock and lemon juice into the saucepan, stir and cook until all the vegetables are soft. Blend the soup until you get a smooth consistency. Place in the fridge to chill for a few hours. Serve with a drizzle of cream and creme fraiche.

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