Borscht beetroot soup recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp olive oil
• 2 red onions, finely chopped
• 2 large celery sticks, finely chopped
• 1 large carrot (purple, if you can get it), finely chopped
• 750g raw beetroot (trimmed weight - about 8 medium beetroot), peeled and chopped into 1cm dice
• 1 litre vegetable stock
• 2 garlic cloves finely sliced or crushed
• 5 tablespoons vodka (optional)
• about 50g vegetarian feta cheese
• 1 tbsp dill