Ultimately Refreshing Summer Borscht

As mentioned earlier Beetroot contains stacks and stacks of the Vitamin B - Folate, while the cabbage and onions give a good dose of Vitamin C.

Serves: 6
Preparation: 25 min
Cooking Time: 50 minutes


Ingredients:

8 cups of water
2 celery stalks peeled and chopped
1 carrot peeled and chopped
1 red onion peeled and quartered
1 medium onion finely chopped
3 cloves of garlic peeled and finely chopped
few sprigs of Italian Parsley (or flat leafed)
few sprigs of dill finely chopped
2 bay leaves
pinch of salt
4 medium beetroot
1 small turnip
15ml of olive oil
2 cups of finely sliced cabbage
Juice from a half a lemon
60ml of sour cream


Method:

In a large saucepan, add the water, celery, carrot, quartered onion, garlic, parsley, bay leaves, and pinch of salt. Bring to a boil. Lower the heat and simmer for 25 minutes. While this is simmering peel the beetroot and turnip, adding the peels to the liquid in the saucepan. Dice the beetroot and turnip - keep aside for later.

Heat the oil in a large saucepan over a medium heat. Add the chopped onion and saute until soften and translucent. Stir in the the diced beetroot, turnip and cabbage. Strain the stock and add. Simmer for 20 minutes uncovered or until the beetroot is soft and tender.

Remove from the heat. Still in the dill and lemon juice. Leave to cool and then refrigerate until cold. Whisk in the sour cream just before serving.