Beetroot and apple borsch with soured cream and feta - delicious. magazine

Ingredients

• 1 tbsp olive oil
• 3 large garlic cloves, finely chopped
• 1 large onion, chopped
• 1 celery stick, finely chopped
• 1 large carrot, finely diced
• 800g raw beetroot, peeled and cubed (see tip)
• 2 small Bramley apples, peeled, cored and cut into large cubes
• 1 litre vegetable stock
• 2 tbsp soured cream, to serve
• Handful fresh dill sprigs, to serve
• 50g feta, crumbled, to serve