Darlings, I don’t know about you but one is totally souped out. To remove excess and to feel all together more human one turns to soup. At Chez Lee it has been soup city. Pea, mint and broad bean, carrot and coriander , all manner if vegetable combinations with countless herb and spices .As one is about to fall off the wagon, it shall be done in style.
As with most things wonderful, it shall be pink and it shall contain a soupçon of booze.
Beautiful beetroot borscht
The Delicious Miss Dahl did it wonderfully
This hot pink borscht looks best served in a glass punch bowl with party fare all around.
Preparation time: 10 minutes
Cooking time: 30 minutes
6 medium sized beetroots – washed but not peeled
5 unit spring onions, white part only
unit olive oil
1 1/2 litres vegetable or chicken stock
unit Shot of vodka
unit Juice of 1/2 a lemon
2 tablespoons creme fraiche, plus extra to serve
unit Sea salt and freshly ground pepper
unit Handful of chopped fresh dill
unit Chopped hardboiled free range egg to serve – optional
Wash and trim the stalky bits of the beetroot.
Sweat the spring onions in a pan with some olive oil on a low heat until they are translucent.
Then add the stock to the spring onions and leave on a low heat to warm.
In another pan, cover the beetroot with water; bring to the boil, then reduce the heat and simmer for about 30 minutes until the beetroot is tender.
Drain, and when cool enough to handle peel off the skins and cut the beetroot into rough chunks.
Put the beetroot into a blender with the spring onion, stock and puree until smooth.
Add the shot of vodka, lemon juice, crème fraiche, season and give the mixture another whizz in the blender.
The soup can be served hot or cold. Either way serve with the chopped dill on top, a swirl of more crème fraiche and some chopped hardboiled egg if you feel like it.