Borscht

Prep: 10 mins, Cooking: 20 mins
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Cold soup with a deep red colour.

By Food24 November 03 2009
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Ingredients (13)

15.00 ml oil
1.00 onion — small, chopped
1.00 garlic — cloves, crushed
2.00 celery stalks — sliced
800.00 g beetroot
200.00 g carrots
2.00 Litres stock — chicken
1.00 lemon — zest and juice
salt
freshly ground black pepper
Worcestershire sauce
Tabasco sauce
250.00 ml sour cream
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Method:

Heat the oil in a fairly large saucepan and sauté the onion, garlic and celery until soft.
Peel and grate the beetroot and carrots. Add to the sautéed vegetables with the chicken stock and cook until the vegetables are soft.
Season to taste with grated lemon rind and lemon juice, salt, pepper, Worcestershire and Tabasco sauce.
Process in a food processor and add the sour cream just before serving.
Serve cold. Makes about 1 litre.

Recipe reprinted with permission of You.



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