Simple Borscht

1. 1

   Melt butter in a large pan over a gentle heat and slowly sweat the beet root, onion, carrot and garlic, turning the vegetables over in the butter.

2. 2

   Add the sugar and stock to the pan, season with a few grinds of pepper, bring the soup to a simmer and cook for about 40 minutes until the vegetables are tender.

3. 3

   Using a blender, blend the soup until it is entirely smooth, then add the lemon juice and salt to taste.

* Per serving · 4 servings · Values may vary.

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