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Recipes

Beetroot soup with feta

Beetroot soup is not only a fabulous colour but delicious too. Try adding a glug of vodka for the classic Borscht experience.

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Ingredients

  • 3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice
  • 500g/1lb 2oz ripe tomatoes, halved
  • 1 clove garlic, chopped roughly
  • 1 medium onion, peeled and finely chopped
  • 2 tbsp olive or sunflower oil
  • 500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do)
  • salt and freshly ground black pepper
  • 125g/4oz real (i.e. Greek not Danish) feta cheese