As mentioned in Day 39 of The Challenge
We haven't had this one in a while, but the local farmer we frequent had beets again so with autumn cool coming on, this was the perfect choice.
4 large beets, chopped
3 carrots, chopped
2 onions, chopped
3 potatoes, chopped
1 tbsp olive oil
1 litre of beef stock
1 c apple cider vinegar
2 tsp thyme
salt and pepper to taste
1-2 tsp sour cream per serving
1) Heat oil in a large soup pot and sauté onions until translucent. Add carrots, potatoes and beets. Stir allowing them to sauté for about 5 minutes.
2) Pour in broth and cider, just to a little over the level of the vegetables and add seasoning.
3) Simmer until the root vegetables are tender, then blend to desired smoothness. i like it almost fully blended, but it is also good chunky.
4) Taste test and adjust vinegar or seasoning. Serve hot with a dollop of sour cream.
Not too heavy, but warming and autumnal, with a rich colour and rich flavour highlighted by a vinegary tang, I love borscht.