|Vibrant colours of beetroot and carrot, once boiled|
1kg of beetroot, peeled, I also added a couple of large purple carrots, boiled in chicken stock or water with a squeeze of lemon until tender. Drain beetroot and cut up roughly return to pot with another squeeze of lemon, a bunch of chopped dill, 1 chopped onion, 3 or so potatoes, peeled and diced, 1tsp of sugar, and pepper and salt to taste. Cover with water and cook again for half and hour, season again if needed. Puree.
Now, you can serve borscht chilled or hot, depending on the time of the year, with a dollop of natural yoghurt or sour cream and a sprinkling of fresh dill. It goes well with heavy Eastern European style breads, such as a dark rye (such as Jackman and Mcross). Traditionally borscht is also served with boiled potatoes, dumplings or perogies, a stuffed dumpling made from unleavened dough. Enjoy this hearty and healthy winter's soup and relish in its striking and glorious colour.