Borscht is a wonderfully vibrant beetroot soup, try the Hairy Bikers’ simple version inspired by their borscht around the Baltic sea. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic.
Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes. Cover and leave to simmer for a further 20 minutes. Serve the soup with dollops of sour cream and a sprinkling of dill.
The BBC is not responsible for the content of external sites. Read about our approach to external linking. Beetroot soup is not only a fabulous colour but delicious too. Try adding a glug of vodka for the classic Borscht experience. Throw over the garlic and drizzle over half the olive oil. Rub through a sieve to remove the skin and pips.
