Beetroot soup with feta Archive

Name: Beetroot soup with feta Archive
Ingredients: 3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice; 500g/1lb 2oz ripe tomatoes, halved; 1 clove garlic, chopped roughly; 1 medium onion, peeled and finely chopped; 2 tbsp olive or sunflower oil; 500ml/16Â½fl oz good strong stock (beef is best, but chicken or vegetable will do); salt and freshly ground black pepper; 125g/4oz real (i.e. Greek not Danish) feta cheese

beebrecipes.co.uk

Beetroot soup is not only a fabulous colour but delicious too. Try adding a glug of vodka for the classic Borscht experience.

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Ingredients

3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice
500g/1lb 2oz ripe tomatoes, halved
1 clove garlic, chopped roughly
1 medium onion, peeled and finely chopped
2 tbsp olive or sunflower oil
500ml/16Â½fl oz good strong stock (beef is best, but chicken or vegetable will do)
salt and freshly ground black pepper
125g/4oz real (i.e. Greek not Danish) feta cheese