This recipe is our version of Borscht – it’s a favourite with the children as it’s so beautifully vibrant in colour and sweet as well as earthy – and one also might be seeing its effects for a good while afterwards…!
Fresh from the garden: beetroot, onion, garlic, thyme, chives
Recipe source: Melissa
Serves: 4 at home or 20 tastes
Equipment:
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Ingredients:
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What to do:
- Fill the kettle and set it to boil, then measure a litre of boiling water into the jug and stir in a tablespoon of bouillon. Reserve.
- Peel and chop the onion. Peel and squeeze the garlic through the press.
- Wash and peel the beetroot and carefully grate.
- Warm olive oil in the stockpot over medium heat. Stir in the onions and garlic and cook until soft but not browned, about 5 minutes. Stir in the grated beetroot and the thyme and cook for 1 minute.
- Stir in the tomatoes and the stock and season with salt and pepper. Bring to the boil and then cover and simmer until the beetroot is tender, about 20 minutes. Remove from heat and allow to cool slightly.
- Meanwhile wash the chives and lay out on a piece of kitchen paper to dry, then snip or chop finely. Wash and dry the thyme and pick the leaves, then chop finely.
- Whizz the soup with the stick blender, stirring to get all the solids mixed in.
- Check the seasoning, then ladle into bowls and garnish with a little dab of the crème fraiche or sour cream and sprinkle of chives.
Notes: What other dishes have their original names in a different language?
The Bondi Cook 