Borscht
Ingredients
3 medium beetroots
1 large carrot
1 onion
1 stick of celery
2 garlic cloves
A large handful of parsley, stalks included
1 bay leaf
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp fennel seeds
Rock salt and freshly ground black pepper
Sour cream
Method
Peel/chop the vegetables, garlic and parsley.
Place in a pot with the bay leaf and just cover with water (or use stock for extra flavour!).
Cover and bring to the boil - simmer for an hour or until the vegetables are tender.
Remove bay leaf, puree soup, then return to pot and reheat gently.
Toast seeds in a skillet until fragrant, and add to soup (crush with a mortar and pestle if you want).
Season to taste with salt and pepper.
Serve with a dollop of sour cream.