Beetroot borscht

May 7, 2008 (Last Updated: January 11, 2019)
Beetroot borscht recipe

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

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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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May 7, 2008 (Last Updated: January 11, 2019) By
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