Beet borscht

This recipe was taken from Poh's Kitchen. http://www.abc.net.au/tv/pohskitchen/stories/s2985704.htm

I'm not usually a fan of beet borscht, but in my quest to increase the level of beetroot in my diet, I decided to try it. I found I actually like this particular one, even thought it is criticised by some as not being a genuine Russian borscht.

50 g          butter
1               large brown onion, chopped
4               garlic cloves, chopped
500 g        beetroot, peeled and diced into 1cm cubes
2               medium carrots, peeled and sliced thinly
1½ litres    beef broth
3 tbs         flour (or substitute something gluten free)
180 ml      tomato puree or tinned crushed tomatoes
300 g        Desiree potatoes, peeled and sliced thinly
3 tbs         Balsamic vinegar
1 tsp         sugar
1 tsp         sea salt
¼ tsp        freshly cracked white or black pepper
250 ml      sour cream or crème fraiche
4 tbs         chopped flat leaf parsley

1. Heat butter in a large saucepan on medium heat.
2. Sauté onion and garlic until soft but not coloured.
3. Add beetroot and carrot and sauté until tender.
4. Pour in beef stock.
5. While this is heating up on the stove, whisk flour into three tablespoons of the tomato puree.
6. Whisk with the remaining tomato puree and combine with rest of soup mixture.
7. Cover and bring to the boil.
8. Add the potatoes, Balsamic vinegar and sugar.
9. Simmer until potatoes are tender.
10. Add the salt and pepper.
11. Blend in a blender or with a stick blender until smooth.

Serve with a generous dollop of sour cream or crème fraiche, sprinkle of parsley and serve with bread.