Beetroot Borscht | Recipes | Aspall

Ingredients

• 300g beetroot
• 2 tbsp cold press rapeseed oil
• 1 small onion
• 1 carrot
• 1 stick of celery
• 1 small leek
• 1.5l vegetable stock
• 2 medium floury potatoes
• 4 cloves garlic
• 2 tbsp Aspall Organic Cyder Vinegar
• 1 tsp sugar
• ½ tsp ground black pepper
• Sour cream and fresh dill, to serve