Borscht - beetroot soup

Borscht - beetroot soup

Ingredients

1 red onion, finely chopped⁣
3 cloves of garlic, crushed ⁣
1 stick of celery, finely chopped ⁣
1 large carrot, grated⁣
1 red pepper, diced ⁣
4 pre-cooked beetroots, diced ⁣
1 medium potato, diced (I used Yukon)⁣
1 bay leaf ⁣
1/2 tsp allspice⁣
1/4 paprika ⁣
1 tin cannellini beans ⁣
1 tbsp tomato puree⁣
1 tbsp apple cider vinegar ⁣
1 tbsp dill, finely chopped ⁣
4 cornichons, sliced ⁣
Pinch of salt ⁣
1 litre Bone broth/stock (I used beef) ⁣
2 tbsps the Governor Extra Virgin Olive Oil ⁣
⁣
Method ⁣

1. Heat a large saucepan to a medium and add the olive oil. Sauté the onion for 5mins. ⁣
2. Add the celery, garlic, carrot, pepper, potato, bay leaf and cook for 10mins (add some stock if the veggies are sticking). ⁣
3. Add the tomato purée and stir to coat. Pour in the bone broth, vinegar, beetroot, beans & cook for 15mins until the potato has softened. ⁣
4. Top with the cornichons, chopped dill and a drizzle of the Governor Extra Virgin Olive Oil. 

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