Beetroot, Carrot and Crowdie

One of the most delicious soups my mum ever made was borscht, the beetroot-based Russian soup that packs a punch. Ever since, I’ve loved using beetroot in my soup recipes for its deep, earthy flavour and vibrant colour. Instead of using sour cream to finish it, I like to crumble over some Scottish crowdie to cut through the density of the soup and brighten up the bowl. You can sub in sour cream or feta if you prefer.