Borscht ...

Have just made this easy recipe for the traditional Russian beetroot soup, it's delicious, nutritious and the most amazing shade of crimson ...

25 grams butter
1 medium onion
1 small potato
450 grams raw beetroot
1.2 litres vegetable stock
3 tablespoons cider vinegar
1 teaspoon yeast extract (I use marmite)
Salt and pepper to taste
Nutmeg to taste

~Sour cream or yoghurt along with chopped parley or chives to garnish.

Melt the butter and saute the onions, then add the potato, beetroot and stock, bring to the boil then simmer until the vegetables are soft.

Allow to cool then blend. Return to the pot and as you reheat add the remaining ingredients and seasonings.

~Just before serving stir in the sour cream or yoghurt and sprinkle with your chopped herbs

Recipe compliments of John Duguid from the Matakana School Cookbook.