This week's organic veggie box had beetroot, potatoes and carrots, so I decided to make a dish I've been thinking about for a while - borscht!
It's been a relatively cool summer week here in Melbourne, so rich earthy soup really hit the spot, with some dill sour cream left over from the latkes.
I know that borscht is supposed to be more of a chunky soup, but despite liking the taste of beetroot, I'm not really a fan of eating big chunks of it, so I blended this a little, leaving a few chunks for texture.
Such a hearty soup, but so many vitamins! I love when healthy things are also yum.