Julia’s Beetroot Borscht

Ingredients 1 medium red onion1 tbsp olive oil or vegetable oil500g beetroots1250ml water2 vegetable stock cubesjuice of 2 lemons1 level tbsp sugarsalt and black pepper Method • Cut the onion into quarters and slice each quarter thinly.• Heat the oil in a large saucepan, add the onion and fry gently for 5 10 minutes [ ]