Too many beetroots, driving you crazy?
Try this traditional Russian Soup to use up some beetroots, carrots and turnips!
350g uncooked beetroot, peeled
175g turnip or carrot, scrubbed
1 large onion, peeled and finely diced
190ml tomato juice (I replaced this with chopped tomatoes as I didn’t have tomato juice)
380ml vegetable stock or water
1 teaspoon of caraway seeds (optional)
Salt, black pepper and nutmeg to season
Serve with soured cream (optional)
Prepare the vegetables and grate them coarsely. Then put them in to a large pan with the tomato juice, stock and caraway seeds. Bring them to the boil, cover and simmer for 45-50 minutes. Season to taste with salt, pepper and nutmeg.
You can either leave it as a coarse soup (as I have in the picture) or you can puree it with a blender.
Bortsch is normally served cold but I prefer it nice and hot with a bit of bread.
Add a swirl of sour cream at before serving if you feel so inclined.