BORSCHT

I love chilled soups in summer and this classic Borscht is one of my all-time favourites. I love using beetroot in everything from salads to chutneys so a classic soup recipe just has to be shared. You also have to admit that it really is rather pretty, pink soup just has summer written all over it!

Hot or Cold?

You can of course serve your Borscht hot as well as chilled, the choice is yours but this recipe for me is always best served chilled, like the nicest martini I guess.

This is a case of good quality ingredients doing the work for you, as to be honest all you are going to be doing is whazzing everything together in your food proccessor then letting the fridge do the rest. So hit the shops, or better still the nearest farmer’s market and buy in those veggies to make this delightful Borscht.

You will need

Cooked beetroot (make sure you buy plain beetroot and not the packaged cooked beetroot that already has vinegar added. Alternatively cook your own by roasting in silver foil till tender then carefully peeling once cooled). You will also need savoy cabbage, spring onions, garlic, celery, grated ginger, prepared horseradish from a jar, vegetable stock, sour cream, cider vinegar and seasoning and ground nutmeg.

I know that sounds a lot of ingredients but since you don’t actually have to do much with them it is still a super easy recipe.

How To

Whazz it all up in that food processor and then set aside in the fridge for at least two hours to let all those amazing flavours dance together.

Serve with some diced cucumber, a spoonful of plain yogurt and a few tiny cubes of beetroot and snips of chives for a pretty finishing touch.

Borscht, a vegetarian feast in a bowl.

K x

Print Recipe

BORSCHT

This super simple recipe for chilled Borscht is perfect for summer

Prep Time10 mins

Total Time10 mins

Course: Soup

Cuisine: Russian

Author: Karon Grieve

Ingredients

• 300 g cooked beetroot
• 150 g chopper savoy cabbage
• 3 spring onions chopped
• 1 clove garlic minced
• 1 stalk celery chopped
• 1/2 tsp grated fresh ginger
• 1/2 tsp prepared horseradish from jar
• 3/4 litre vegetable stock
• 100 ml sour cream
• 1/2 tsp cider vinegar
• pinch of ground nutmeg
• salt and pepper to taste
• Diced cucumber beetroot, dill and yogurt to serve

Instructions

• Whazz all ingredients together in food processor till smooth then cover with clingfilm and chill well in fridge for at least 2 hours to allow the flavours to develop
• Serve with diced beetroot, cucumber, a teaspoon of yogurt and a few snips of chives

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