Borscht: Russian delicacy

900g/2lb large raw beetroot
225g/8oz onion, diced
225g/8oz leeks, sliced
2 celery sticks, chopped
50g/2oz butter
600ml/1pt chicken stock
1 bay leaf
150ml/5fl oz soured cream
salt and freshly ground black pepper

• Boil the beetroot whole in salted water for 15 minutes. Drain and
refresh in cold water. Peel and cut into 2.5cm/1in chunks.
• In a frying pan, gently sweat the onion, leek and celery in the butter
until softened. Add the beetroot, stock and bay leaf. Bring to the
boil, skim the surface, reduce the heat and simmer for 45 minutes.
• Discard the bay leaf, and purée the soup in a blender or food
processor. Return to a clean pan, season and bring back to the
simmer. Remove from the heat, stir in the sour cream and serve.