Ingredients for 4 people:
- 1 small onion
- 2 carrots
- 4 medium-sized fresh beetroots
- juice of 1 lemon
- Sunflower oil
- 1/4 small cabbage
- 3 ripe tomatoes
- 1 small potato
- Salt, pepper
- 200 g sour cream
Optional
- Beef stock
Preparation:
- Place the onion, carrots, peeled beetroot cut into quarters, together with the lemon juice in the jar. Blend, speed 10, 7 seconds.
- Cook with the sunflower oil, speed 3, 120 degrees, 5 minutes.
- Add the shredded cabbage, the quartered tomato and the peeled and diced potato. Add water (or stock) to cover four fingers above the level of the vegetables.
- Select “soup”, 25 minutes.
- Season with salt and pepper.
- Allow the cream to cool.
- If necessary, finish blending if necessary.
- Serve with a good dollop of sour cream (crême frâiche).
Tips…
- Borscht is slightly sour. Add more lemon to taste.
- Greek yoghurt can be substituted for the sour cream.
