Cold Borscht - cooking recipe

Ingredients

2 tbsp butter
8 oz raw beets, peeled, grated
1 None onion, chopped
1 clove garlic, crushed
1 None carrot, grated
1 tbsp red wine vinegar
1 1/2 cups vegetable stock
2 tbsp finely chopped fresh chives

Preparation

Melt butter in large saucepan. Cook beets, onion, garlic and carrot, stirring, until vegetables have softened. Add vinegar, stock and 1 1/2 cups water. Bring to a boil. Reduce heat and simmer, uncovered, 20 mins. Cool 10 mins. Blend or process until smooth and pour into a large bowl. Cover and refrigerate 2 hours. Divide between serving dishes and sprinkle with chives to serve.