Borscht (beetroot Soup) - Student Recipes

Ingredients

• Serves 4 (suitable for freezing)
• **this recipe requires a blender**
• 500g ready cooked beetroot, roughly chopped
• 1 large carrot, roughly chopped
• half red cabbage, sliced
• 1l beef stock
• 1 large red onion, sliced
• 2 tsp caraway seeds
• 1 tbsp olive oil
• salt and pepper to taste
• 1 tbsp butter
• dollop of sour cream to serve