Beetroot and apple borsch with soured cream and feta

Ingredients

1 tbsp olive oil
3 large garlic cloves, finely chopped
1 large onion, chopped
1 celery stick, finely chopped
1 large carrot, finely diced
800g raw beetroot, peeled and cubed (see tip)
2 small Bramley apples, peeled, cored and cut into large cubes
1 litre vegetable stock
2 tbsp soured cream, to serve
Handful fresh dill sprigs, to serve
50g feta, crumbled, to serve

Ingredients

1 tbsp olive oil
3 large garlic cloves, finely chopped
1 large onion, chopped
1 celery stick, finely chopped
1 large carrot, finely diced
800g raw beetroot, peeled and cubed (see tip)
2 small Bramley apples, peeled, cored and cut into large cubes
1 litre vegetable stock
2 tbsp soured cream, to serve
Handful fresh dill sprigs, to serve
50g feta, crumbled, to serve

Method

Heat the olive oil in a casserole or large saucepan over a low heat. Add the garlic, onion, celery and carrot and cook for 15 minutes until the vegetables are softened.
Add the beetroot and apple to the casserole or saucepan and cook for 5 minutes more, stirring to soften slightly. Pour the stock over, season, cover and simmer for 45 minutes until everything is tender.
Leave to cool, pour into a food processor, then whizz until smooth (or use a stick blender). Pass the soup through a sieve into a clean pan, using a wooden spoon to push through as much as possible. Check the seasoning. Decant the soup into sealable plastic containers or freezer bags. Freeze for up to 3 months.
Defrost and warm through until piping hot, checking the seasoning. Spoon into bowls and top the soup with swirls of soured cream, small sprigs of dill and pieces of feta. Serve with slices of rye bread.

Method

Heat the olive oil in a casserole or large saucepan over a low heat. Add the garlic, onion, celery and carrot and cook for 15 minutes until the vegetables are softened.
Add the beetroot and apple to the casserole or saucepan and cook for 5 minutes more, stirring to soften slightly. Pour the stock over, season, cover and simmer for 45 minutes until everything is tender.
Leave to cool, pour into a food processor, then whizz until smooth (or use a stick blender). Pass the soup through a sieve into a clean pan, using a wooden spoon to push through as much as possible. Check the seasoning. Decant the soup into sealable plastic containers or freezer bags. Freeze for up to 3 months.
Defrost and warm through until piping hot, checking the seasoning. Spoon into bowls and top the soup with swirls of soured cream, small sprigs of dill and pieces of feta. Serve with slices of rye bread.

delicious. tips

Beetroot makes a beautifully coloured soup, but the vivid red will also stain your hands. Wear rubber gloves or slip your hands into sandwich bags to peel and dice the beetroot.

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