Beetroot soup (Borscht) Claimed by some to be the ultimate hangover cure,I just love it.
- Cabbage (about one cup)
- stock (veg or meat)
- lemon juice
Grate the Beet and the carrot, chop up the cabbage and the onion and put it all in a large saucepan.
Add the stock (or water with a cube)so that all is covered and bring to the boil. Boil until all is tender (about 20 mins). Stick it all in the food processor or blender than back in the pan. Add the lemon juice and fresh ground pepper. Serve with a dollop of yoghurt (or cream if you prefer). Enjoy!
Thanks to Jacqueline Thatcher for this recipe