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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