Borscht – beetroot and sour cream soup
Serves 1 Cooking time 4mins
Contrast the seductively deep red of fresh beetroot with a white swirl of sour cream – flavoursome and easy on the eye.
You will need
½ clove garlic, sliced
½ spring onion, sliced
1½tsp olive oil
6g celery, diced
6g leek, diced
6g carrot, diced
25g fresh beetroot, peeled and grated
1 cherry tomato, diced
250ml stock
2tsp cornflour
Pinch of ground cumin
½tsp balsamic vinegar
Fresh dill, sour cream and a pinch of nigella seeds, to garnish
How to do it
1 Add the garlic, spring onion, olive oil, celery, leek, carrot, beetroot, tomato, seasoning and 2tbsp stock to a mug, combine thoroughly and microwave, covered, for 3 mins.
2 Add the cornflour and mix thoroughly, followed…
