Julia’s Beetroot Borscht

Ingredients

1 medium red onion
1 tbsp olive oil or vegetable oil
500g beetroots
1250ml water
2 vegetable stock cubes
juice of 2 lemons
1 level tbsp sugar
salt and black pepper

Method

• Cut the onion into quarters and slice each quarter thinly.
• Heat the oil in a large saucepan, add the onion and fry gently for 5 – 10 minutes until soft but not brown.
• While the onion is cooking, peel the beetroots, wash thoroughly, and grate them coarsely.
• When the onions are soft, add the grated beetroot and 1250ml water. Bring to the boil, then turn down the heat so the soup is simmering.
• Crumble in the vegetable stock cubes.
• Add the lemon juice and sugar, and stir thoroughly.
• Add salt and pepper to taste.
• Simmer for 30 – 40 minutes, stirring occasionally.

Serve with a teaspoonful of sour cream and boiled new potatoes.