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Borscht

This maroon-coloured soup is quite delicious, and very different from almost any other soup.

Ingredients

1 medium onion
1 small potato
450g raw beetroot
25 g butter or margarine
1.2 litres chicken stock
3 tablespoons vinegar
1 teaspoon Vegemite, or Marmite (if desperate!)
Salt and pepper
Ground nutmeg to taste
Sour cream or yogurt and chopped parsley to garnish.

Method

Chop the veggies. Melt the butter and sauté the onion in it until transparent. Add the potato, beetroot and stock, and bring to the boil. Reduce heat, cover and simmer for 30 minutes. Allow to cool before blending in small amounts in a liquidizer. Return to the saucepan, add the remaining ingredients and season generously.
Reheat to serving temperature. Once in the bowl, swirl in soured cream and sprinkle with chopped parsley. This goes nicely with soft, white bread, (use the pizza dough recipe to make buns, maybe?) and butter.

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