Borscht
Ingredients
Serves 6
- 1 medium onion
- 1 small potato
- 450g (1lb) raw beetroot
- 25g (1oz) butter
- 1.2 litres vegetable stock
- 45ml cider vinegar
- 1tsp yeast extract
- Ground nutmeg
- Tbsp natural yoghurt
- Parsley – chopped
How To Make
- Chop the vegetables.
- Melt the butter and sauté the vegetables for a few minutes, stirring occasionally.
- Add the vegetable stock, bring to the boil, reduce heat, cover and simmer for 20 minutes.
- Allow to cool slightly before blending in small amounts.
- Return to the saucepan, adding the cider vinegar, yeast, ground nutmeg and season.
- Reheat to serving temperature.
- Stir through the yoghurt and sprinkle with parsley to serve.