Garden Answers (UK) - - Gourmet Grower -

This is a borscht re­ally, but un­like the chunky orig­i­nal it’s smooth in tex­ture and uses a veg­etable rather than meat stock. It’s a great way to cel­e­brate beet­root’s lus­cious colour and the first of the new sea­son’s cook­ing ap­ples.

You will need:

2 tbsp olive oil 2 medium onions finely chopped 2 large car­rots chopped 1 stick cel­ery chopped 4 gar­lic cloves sliced 800g (28oz) beet­root, tops re­moved and diced 2 small cook­ing ap­ples, peeled, cored and diced 1 litre (2 pints) veg­etable stock Soured cream and feta to serve


1. Heat the oil over a low heat in a deep-lid­ded fry­ing pan. Add the onions, car­rots, cel­ery and gar­lic, cover and sweat for 15 min­utes un­til soft, stir­ring oc­ca­sion­ally. 2. Add the beet­root and ap­ple and cook for another ten min­utes. 3. Pour in the veg­etable stock and sim­mer for 40 min­utes un­til the beet­root is ten­der. 4. Al­low to cool slightly then blitz in a blender un­til smooth. 5. Serve with a dol­lop of soured cream and a crum­bling of feta. This soup also freezes very well.

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