Borscht

I remember my grandfather eating this when I was little. I didn’t like it then, but somehow my taste has developed and now I do like beetroot.

 

You can also add 1 tbsp of maple syrup for extra sweetness.

 

Ingredients:

4-5 beets

1 baking potato

1 onion

oil

1 vegetable stock cube

4-5 cups water

25 g watercress, optional, for a peppery bite

1-2 tsp herbs (mint, parsley, etc)

cream (I use Oatly)

 

Instructions:

1. Peel and dice the beets, potato, and onion.

2. Cook lightly in a big saucepan in a little oil. Add the stock cube and water and boil for 15-20 minutes.

3. Add the watercress and herbs and cook for a couple more minutes.

4. Blend with a hand mixer until smooth, then add the cream.