Gingered beetroot borsch

Recipe Categories : | Beetroot | Soups | Russian | Vegetable soups |

Ingredients :

• 3 medium, fresh beetroot
• 1 onion
• 1 clove garlic
• 1" piece fresh ginger
• 1 oz butter
• ½ tspn chili powder
• 3 cups beef stock
• 5 oz sour cream
• ¼ cup fresh chives, chopped

Preparation and Cooking Instructions

1. Wash beetroot, trim and cut into quarters. Place beetroot into a saucepan of boiling water and simmer for 30 - 40 minutes or until tender. Drain, reserving a ½ cup of the liquid.
2. Peel onion and chop finely, crush the garlic and chop finely, peel the ginger and grate finely.
3. Heat butter in a saucepan - add garlic, onion ginger and chili paste. Cook for one or two minutes.
4. Place beetroot, cooking liquid and onion mixture in a food processor and process to a chunky consistency.
5. Place back into the saucepan with stock and bring to the boil. Serve hot with sour cream and scatter over chives.