Euro 2016 Food Challenge: Ukraine: Borscht

This could probably count for a few countries, but my recipe book says it's Ukrainian so I'll go with that.

This recipe is incredibly easy, and makes loads so you can freeze some for another day.  The original recipe used raw beetroot, but I'm lazy so use pre-cooked!

Ingredients
1 large onion
3 fat garlic cloves
3 large carrots
1stick of celery
600g cooked beetroot (2 Asda packs = 10 beets)
A big squirt of tomato puree
1 chicken stockpot
2 tsp caraway seeds
1 tsp paprika
2 pints boiling water

Peel the onion, carrots and garlic.  Finely chop all the veg (or blitz in a food processor).  Put in a large stock pot with the rest of the ingredients.  Bring to the boil and simmer gently for 45-60 minutes.

Serve as it is if you want to leave it chunky, or blend for a smoother texture. Season to taste. Serve with a dollop of soured cream if you have syns to spare.