'Better use up that beetroot' borscht
This is a good use for all the bits of veg that fall to the bottom of your veg basket. The messy bit is preparing the beetroot, wear gloves and an apron, the resulting colour and flavour of the soup is intense.
400g beetroot peeled and diced
3 carrots peeled and diced
2 onions finely chopped
3 sticks of celery
1 tin chopped tomatoes
100g wild garlic washed, trimmed and chopped
1.5ltr vegetable or other stock stock
Salt & pepper
3 tbls oil
Heat the oil in a large saucepan.
Add all the diced veg, except for the tomatoes. Coat all the veg in the oil, turn the heat down, cover and sweat for 30 mins.
Add the tomatoes, seasoning and stock, bring to boil and simmer. Cook covered till the beetroot is tender, this can take another 30 mins. Stir from time to time and after 20 mins add the wild garlic.
Check seasoning and serve with a blob of thick cream, or non dairy equivalent
If you dont like the lookm of pink veg, blend for a more uniform look, you may need to add more stock.