Prettiest pink beetroot soup (borscht)

Serves 6

Ingredients:
4 raw beetroots
4 medium-sized potatoes
1 onion, sliced
25g butter
1.5l vegetable stock

To serve:
Pumpkin seeds
4/6 tbsp creme fraiche
Optional: 2 oranges peeled, skinless, and cut in segments

Method:

• Peel the potatoes and quarter them.
• Peel the beetroots and cut them in half.
• Melt the butter in a large saucepan, add the onion and sautee over a medium heat until golden brown.
• Add the vegetable stock and bring to the boil. Add the beetroot and potatoes and simmer for 25 minutes until they are soft.
• Use a slotted spoon to put the vegetables into a liquidiser. Add some but not all of the cooking liquid. Liquidise the vegetables and add enough stock so that the soup has a nice velvety texture — not too thick and not too liquid.
• Stir in some creme fraiche to obtain a nice pink colour.
• To serve, sprinkle with pumpkin seeds, add a few segments of orange, and add some drops of creme fraiche.

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