A great winter Russian beetroot soup. It looks amazing, tastes good and is a big energy boost if your flagging from too much Christmas (or peeling too many vegetables on the Fife Diet).

Ingredients

2 lb Fife Beetroots
1Ib potatoes
1lb carrots
6 shallots
1 clove of garlic
1 bay leaf
A good strong vegetable boullion stock
Salt and Pepper

Method

Parboil the beetroots then cool in cold water and peel their skins. This may seem a hassle but its worth it. Peel and roughly chop the other vegetables into chunky matchbox size bits. Place in a large pan with the bay leaf. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.
Remove the bay leaf and liquidise the soup until smooth.

Reheat gently. Serve with plain yoghurt and Aberdour Oatcakes.

Can be garnished with chopped boiled egg and / or parsley. Some claim a shot of Vodka to the Borscht is good.