Borscht Beetroot Soup
|Vegetable stock||1 Liter|
|Garlic||1 Clove (5 gm)|
|Ground black pepper||To Taste|
|Soft brown sugar||1 Teaspoon|
|Wine vinegar||3 Teaspoon|
|Soured cream||1⁄4 Pint (140 Milliliter)|
|Chives||1 Tablespoon, chopped|
1. Peel the raw beetroot and grate into a pan.
2. Grate the onion and carrot and chop the tomatoes and celery and add to the pan. Add the stock, pulped garlic and seasoning and simmer for 1 hour. Alternatively, if using pre-cooked beetroot, grate and proceed as before, omitting 1/4 of the stock and cook for only 30 minutes.
3. Add the sugar and then the wine vinegar and seasoning to taste. Serve with a dollop of soured cream and a few chopped parsley for each portion.