4 tablespoons of sour cream (or unsweetened plain Greek yoghurt)
vegetable stock to taste
extra virgin olive oil, salt, and pepper to taste
chives and herbs for decorating
Mash the beetroot together with one tablespoon of olive oil from a tin of trout. Heat one tablespoon of olive oil in a frying pan with a pinch of salt and pepper and the peeled and crushed clove of garlic. Add the finely chopped onion and the diced potatoes and cook for a few minutes. Then, add the beetroot, the quartered cherry tomatoes, and the paprika. Add vegetable stock until covered and cook until the vegetables are soft.
Just before turning off the heat, add the trout, previously drained and flaked (save some for the decoration) and stir well. Serve the bortsch in bowls. Finish off with the sour cream, flakes of trout, chopped chives, and some fresh herbs.
* If you want a stronger purple colour, add two teaspoons of powdered beetroot.