BORSCHT WITH TZATZIKI
Recipe Raphaella Frame-tolmie
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.