Simple Borscht - cooking recipe

Ingredients

1 1/2 tablespoons butter
1 cup beetroot, peeled and chopped
1 onion, chopped
1 carrot, chopped
3 garlic cloves, chopped
1 tablespoon caster sugar
4 cups beef stock
salt and pepper
1/2 lemon, juice of

Preparation

Melt butter in a large pan over a gentle heat and slowly sweat the beet root, onion, carrot and garlic, turning the vegetables over in the butter.
Add the sugar and stock to the pan, season with a few grinds of pepper, bring the soup to a simmer and cook for about 40 minutes until the vegetables are tender.
Using a blender, blend the soup until it is entirely smooth, then add the lemon juice and salt to taste.