Borsch - Russian Beetroot Soup

4 x Beetroot, large
2 x Onions, minced or finely sliced
1 tsp x Salt,
1 tsp x Sugar
Pepper to taste
2 litres x Water

Wash, peel and finely chop the beetroot. Place beetroot, onion and water in a large saucepan and bring to the boil, then simmer covered for approximately 35 minutes until the beetroot is tender. Process the mixture until smooth. Add salt and pepper to taste. Re-heat and serve with sour cream or thick non-sweetened yoghurt.
This soup is also delicious chilled and served cold.

Updated: Jan 2010