BORSCHT
| 2 bunches beetroot | 1 tablespoon best quality red wine vinegar |
| 2 large onions, roughly chopped | Salt |
| 2 sticks celery, roughly chopped | Freshly ground black pepper |
| 1 tablespoon olive oil | Sour cream |
| 375 ml chicken stock | Fresh dill |
| 375 ml water |
Trim all but half an inch of the beetroot stalks and simmer them for about 40 minutes in a large saucepan. Drain, and when cooled sufficiently, rub off the skins and chop roughly.
Sauté the onion and garlic in the olive oil for about 10 minutes. Add the beetroot, stock and water. Cover and simmer for about 45 minutes.
Put soup through a blender or food processor in batches. Add vinegar, salt and pepper to taste and re-heat.
Serve with a dollop of sour cream and garnish with dill.
Serves 8.