Beetroot Soup (Borscht)

01Method

1. 1

   Thinly slice the spring onions, gherkins, beetroot, potatoes and onion, then set aside.

2. 2

   Warm the oil or butter in a large saucepan over medium-high heat, add the beef and season generously. Sear until browned on all sides, then add the sliced vegetables and stock. Bring to the boil, then reduce to a gentle simmer, cover, and cook for approximately one hour.

3. 3

   Allow the soup to cool slightly for a few minutes, then blend directly in the pot using a stick blender until smooth. Taste and correct the seasoning as needed.

4. 4

   Finely chop the dill. Ladle the soup into four serving bowls.

5. 5

   Finish each bowl with a spoonful of sour cream and a scatter of chopped dill. Serve alongside rye bread.