Borscht (serves 4)

Thanks Annette for this recipe.

Borscht is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.

Ingredients

• 4 Beetroots, peeled and quartered, or you could buy in vegetable section Love Beets pack of four baby beetroots
• 1 Carrot finely chopped
• 1 parsnip roughly chopped
• 1 leek roughly chopped and washed
• 3 bay leaves
• half a teaspoon of allspice
• half cup of lemon juice
• 1.5 litres of vegetable stock
• 2 tablespoons of low-fat yoghurt
• 1 handful flat-leaf Italian PARSLEY, roughly chopped

Method

1. Bring vegetables, bay leaves, allspice, lemon juice and stock to a boil in a large saucepan.  Reduce heat and simmer for 45 minutes.
2. Allow to cool slightly, then remove bay leaves and puree using a blender or handheld processor.  Season to taste.
3. Gently reheat soup and serve with a dollop of low fat yoghurt and sprinkling of parsley.
4. THIS SOUP CAN ALSO BE SERVED COLD