beetroot and stock in saucepan and bring to the boil. Simmer for 20
minutes. Strain stock into a clean saucepan and add 1 cup of the cooked
beetroot. Discard the remaining beetroot. Add the juices, thyme and
pepper. Bring to the boil and remove sprig of thyme. Serve in bowls and
sprinkle with chopped parsley.
(borscht) is East European in origin and would, traditionally, have been
eaten with plain boiled potatoes on the side. You can also add a
spoonful of low fat natural yoghurt to each bowl just before you serve