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Chilled summer borscht beetroot soup
This super simple recipe for chilled Borscht is perfect for summer parties and picnics
Ingredients
- 300 g beetroot cooked
- 150 g savoy cabbage chopped
- 3 spring onions chopped
- 1 clove garlic minced
- 1 stalk celery chopped
- 1/2 tsp ginger grated
- 1/2 tsp horseradish from a jar
- 750 ml vegetable stock
- 100 ml sour cream
- 1/2 tsp cider vinegar
- 1 pinch ground nutmeg
- salt and pepper to taste
Instructions
- Whizz 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
Notes
Serve sprinkled with some finely chopped cucumber, dill, spring onions and sour cream
Nutrition
Calories: 72kcalCarbohydrates: 9gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 568mgPotassium: 282mgFiber: 3gSugar: 6gVitamin A: 727IUVitamin C: 12mgCalcium: 44mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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