BORSCHT WITH TZATZIKI

Recipe Raphaella Frame-tolmie

House and Leisure Food - - HL FOOD -

olive oil 1T but­ter 1 cup peeled, chopped beet­root 1 onion, chopped 1 car­rot, chopped 2 gar­lic cloves, crushed salt and pep­per 4 cups veg­etable stock le­mon juice to taste tzatziki pars­ley to gar­nish

Heat the olive oil and but­ter in a large saucepan, and sauté the beet­root, onion, car­rot and gar­lic un­til the onion is translu­cent. Sea­son with salt and pep­per, and add the stock. Bring to the boil, then re­duce to a sim­mer and cook for about 40 min­utes, un­til the beet­root is ten­der.

Blend the soup un­til smooth and add a squeeze of le­mon juice to taste. Ad­just the sea­son­ing if nec­es­sary. Serve hot or cold with a dol­lop of tzatziki, gar­nished with a sprig of pars­ley, and with cheese, crack­ers and onion mar­malade on the side.

Serves 4-6

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