• This Beetroot borscht is a sour soup that is thoroughly enjoyed in many Eastern European countries.

    Beetroot borscht

    Serves: 6
    Cooking Time: 20 mins

    Ingredients

    • 4 onions, finely sliced
    • 30ml olive oil
    • 900ml good quality chicken or vegetable stock
    • 500ml beetroot, cooked and chopped
    • 50ml fresh cream
    • salt and freshly ground black pepper, to taste
    • crème fraîche, to serve
    • caviar, to serve
    • fresh chives, to serve

    Instructions

    1

    Sauté the onion in the olive oil in a frying pan over medium heat. Add 100ml of the stock and the beetroot and cook for 10 minutes.

    2

    Pour the beetroot mixture into a liquidiser and liquidise until smooth.

    3

    Keep adding a little more stock as you go, until you get the right consistency for the soup.

    4

    Stir in the fresh cream and season. Refrigerate until needed.

    5

    Serve chilled in espresso cups or sherry glasses,topped with the crème fraîche, a sprinkle of caviar and chives.

     

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