Brendo's Borscht

Paul West, River Cottage Australia

Ingredients and Instructions

• 1 large brown onion, 1 large carrot, 2 stalks celery diced and sweated in olive oil
• 4 garlic cloves, crushed in mortar and pestle with extra virgin olive oil, add to pot once the vegetables have softened
• 2 fresh beetroots, one grated, and one juliened. Add the juliened beetroot to the pot first.
• Add a good sized jar of pasata sauce to the pot and let it cook through before adding the grated beetroot, a couple of bay leaves.
• Add 1 litre of good chicken stock
• Add something acidic, such as 200g sauerkraut or lemon juice
• Serve with sour cream and spriggs of dill