Betty's Borscht

In Russia and Eastern Europe vodka is a staple but beetroot is an aphrodisiac! Try this recipe for borscht and wait for the result.

Ingredients
Butter for frying
1 large onion, peeled and sliced
1 large carrot, peeled and shredded
2 large cooked beetroots sliced
1/2 small red cabbage, shredded
1 1/4 l. beef stock, skimmed of fat
1 X 15 ml. spoon tomato puree
1 X 15 ml. spoon malt vinegar
1 X 15 ml. spoon sugar
Salt and freshly ground black pepper
2 X 150ml. cartons sour cream to finish

Directions
Melt a knob of butter in a large saucepan. Add the vegetables, cover and cook gently for 5 minutes. Stir in the remaining ingredients and bring to the boil. Lower the heat, cover and simmer gently for 20 to 30 minutes or until the vegetables are tender and the soup has a soft consistency. Serve with a dollop of sour cream and chopped chives.