Everything YFC friend Em dishes up is bloody delicious but her Borscht is a real winner. She's been cooking it for more than 30 years and you can tell! 

We cooked it up for our staff meeting last week and everyone came back for seconds! As the nights are getting cooler it's the perfect meal for warming you up from the inside. 

Jam packed with Vitamin C, Folate, Potassium and Manganese this soup will not only warm your belly, it will keep your body laughing for the rest of the week!

Again if you're cooking it out of dill season try some parsley, marjoram or thyme!

Prep time:  20  Minutes         

Cooking time:  1 Hour         

$$  Medium Budget

 Serves 4-5

INGREDIENTS 

 2 tbs of Olive Oil

 4 Sciberras Fresh Beetroot, peeled and cut into chunks

 2 large Sciberras Fresh Sebago Potatoes, peeled and cut into chunks

 1 large brown onion, finely diced (we used local leeks instead)

 4 cloves of Spicy Creek Garlic (Russian), peeled and finely sliced

 1 litre of Chicken Stock (we did a vegan version and just used veggie stock)

 Sea salt and cracked black pepper

 Juice of 1/2 a lemon

 1/2 cup of toasted hazelnuts, roughly chopped

 1/2 a bunch of Sciberras Fresh parsley, leaves finely chopped, stems discarded

 1/2 a bunch of dill, finely chopped and stalks discarded (we used thyme instead)

 4 large tbs of Udder Farm Full Cream Natural Yoghurt

 Blushing Blueberries Lemon Infused Olive Oil for drizzling

 1 Baccos Bakery Spaccatello loaf, to serve

METHOD  

Heat a large pot and warm the olive oil.  Add the diced onion and allow to soften before adding the garlic, potatoes and beetroot.  Cook for a few minutes, and season generously with sea salt and pepper before pouring in the stock.  Bring to a simmer, cover with a lid and allow to cook for approximately 40-45 minutes or until the potatoes and beetroot are tender when pierced with a knife.

Once tender, use a hand stick blender or food processor to process the soup until it is nice and smooth.  Squeeze in the lemon juice, stir and have a taste.  Adjust any seasoning if you feel it is necessary.  Take 2/3 of the parsley and dill and stir the herbs through the soup just before serving.

 To serve, divide the soup between large soup bowls.  Place a nice dollop of yoghurt in the centre and then scatter over the hazelnuts and remaining herbs.  Drizzle the lemon infused olive oil over the top and serve with slices of chargrilled Spaccatello loaf.

Yum!! Make sure you post your version on socials and #yfcandme