Borsch

Ingredients for 4 people:

• 1 small onion
• 2 carrots
• 4 medium beets
• The juice of 1 lemon
• Sunflower oil
• 1/4 small cabbage
• 3 ripe tomatoes
• 1 small potato
• Salt pepper
• 200 g sour cream

Optional

• Beef broth

Preparation:

1. Place the onion, carrots, peeled beets, peeled, cut into quarters, along with the lemon juice in the mixing jug. Crush, speed 10, 7 seconds.
2. Cook with sunflower oil, speed 3, 120 degrees, 5 minutes.
3. Add the leafless cabbage, the tomato cut into quarters and the potato peeled and cut into pieces. Wet with water (or broth) until covering four fingers above the level of the vegetables.
4. Cook, speed 4, 100 degrees, 18 minutes.
5. Season with salt and pepper.
6. Let the cream cool and finish grinding the whole.
7. Serve it with a good spoonful of sour cream (crême frâiche).

Tips…

• The Borsch has a slight acidic touch. Add more lemon if you want more acidity.
• You can substitute sour cream for Greek yogurt.