Carrot Borscht (Carrot and Beetroot Soup)
1 raw beetroot (more if you're a hard-core beetroot fan)
1 litre vegetable stock
olive oil for sauteing the vegetables
salt and black pepper
optional dollop each of vegan sour cream or add a packet of soft tofu and blend
This delicious, easy soup is loosely derived from the Russian and Ukrainian variations listed under Claudia Rodens traditional borscht. Everyone who's eaten it has loved it, even those who are usually wimps about beetroot. It is warming, nutritious (especially with the tofu in), and extraordinarily energising: I take it in a thermos flask to essay all-nighters or long opera rehearsals, and am now known as the vegan vampire due to its deep red colour! I have tried ready-cooked beetroot and was not impressed with the result, but if that's all you can find its still worth a try.
1. Chop all the vegetables.
2. Saute the onion and potato for 10 min, stirring often so that they do not stick to the pan.
3. Add the beetroot and carrots and cook for another 20 min, covered.
4. Add the stock and cook for a further 10 min.
5. Liquidise and season to taste.
Optional: add a dollop of vegan sour cream (if you can find it) to each bowl, or else add a packet of soft tofu to the soup and blend.