It is winter Down Under and a good way to warm the family's heart and gut is a warm bowl of Borscht. Beetroot is an essential ingredient of this Russian staple. This is a vegetarian recipe that serves four.
Bring plump tomatoes (skin and seeds removed or use canned) and 3 1/2 cups of water to the boil.
Add julienned carrot, beetroot, cabbage and parsnip (optional). When the vegetables are almost cooked, add sliced celery and onion.
Then add a teaspoon of herbal stock granules. Simmer for another 10 minutes. Mix 1 teaspoon of flour with sour cream or use directly into the soup, adding a little at a time and combine well.
Serve with warmed or toasted bread.
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