Borscht (beetroot soup) recipe

Borscht (beetroot soup) recipe from GranLA

gluten free nut free can make in advance ok to freeze vegetarian slow cooker low fat
Category Soup recipes
Prep time30 mins
Cook time30 to 60 mins

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6 medium-sized beetroots (scrubbed, stalks removed)
2 tbsp olive oil
5 spring onions (white part only, sliced)
1.5 litres (2½ pints) vegetable or chicken stock
55ml (2fl oz) vodka (optional)
Juice of ½ lemon
1-2 tbsp crème fraîche (plus extra to serve)
Sea salt and freshly ground black pepper

To serve
Handful chopped fresh dill
2 free-range eggs (hard-boiled, chopped - optional)

Handy Hint

Fresh beetroot is sweeter. Failing this, the vacuum packed beetroot is a very good alternative.


1. Heat the oil in a large saucepan over a low heat and gently fry the spring onions for 4-5 minutes, or until translucent.
2. Pour in the stock and continue to cook over a low heat to warm through.
3. In a separate lidded saucepan, cover the beetroot with water and bring to the boil. Reduce the heat and simmer for 25-30 minutes, or until the beetroot is tender.
4. Drain, allow to cool slightly, then carefully peel and cut the beetroot into rough pieces.
5. Blend the beetroot, spring onion and stock in a food processor until smooth.
6. Add the vodka, lemon juice, crème fraîche, and season, to taste, with salt and freshly ground black pepper. Blend again to combine.
7. The soup can be served hot or cold. Stir in a spoonful of crème
fraîche and sprinkle over the chopped dill and hard-boiled egg.

gransnetter Reviews

From: GranLA on Thu 21-Jun-12 21:12:12 Overall rating: 0.0
Any other vegetables can be added if desired but the above is tasty with some nice crusty bread.