RUSSIAN BORSCHT

· 2 large uncooked beetroots, peeled and finely grated
· 1 small onion, finely chopped
· 5 sticks of celery, finely sliced
· 900 ml vegetable stock
· ½ teaspoon sugar
· seasoning
Garnish:
· 4 tbsp soured cream or yoghurt
· 2 tbsp chopped chervil

To serve 4:
Heat the oil, add the vegetables and cook gently for about 10 minutes, stirring frequently. Add the stock and bring to simmering point. Add the sugar, season to taste and cook, partially covered, for 15 – 20 minutes.
Pour out the soup and float a tablespoon of soured cream or yoghurt in the centre. Sprinkle liberally with the chopped chervil.