Beetroot Borscht

Serves 4 ● Prep Time 10 Mins ● Cooking time 30 mins
Borscht is a traditionally Ukraine dish which is also popular in Russia, Poland, and across Eastern and Central Europe with many many variations. Vinegar’s tartness balances the sweetness of the beetroot and stabilizes the red pigment keeping the soup a vibrant red. This recipe is vegetarian but you could use a meat stock if you prefer. The soup is delicious warm or chill it for a refreshing summer lunch.
method

300g beetroot

2 tbsp cold press rapeseed oil 

1 small onion, 

1 carrot, 

1 stick of celery, 

1 small leek 

1.5l vegetable stock 

2 medium floury potatoes 

4 cloves garlic 

2 tbsp Aspall Organic Cyder Vinegar 

1 tsp sugar 

½ tsp ground black pepper 

Sour cream and fresh dill, to serve

1. Start by preparing the vegetables. Peel the beetroot, onion, carrot, celery and leek and cut into small evenly sized dice.

2. Heat the oil in a large pan and soften the onion over a gentle heat for 5 minutes, then add the carrot, leek, celery, diced beetroot and bay leaf and cook until soft but not coloured. 

3. After about 10-15 minutes add the stock and the peeled and diced potatoes and simmer for 15 minutes, then peel and crush  garlic. Cook for another 10 minutes until all the vegetables are tender. 

4. Add the vinegar, sugar, pepper and a pinch of salt and taste.  

5. Either serve warm with a dollop of sour cream and a sprig of dill, or for summer transfer to a bowl and chill in the fridge for a few hours or over night before serving with sour creme or creme fraiche.

ingredients

300g beetroot

2 tbsp cold press rapeseed oil 

1 small onion, 

1 carrot, 

1 stick of celery, 

1 small leek 

1.5l vegetable stock 

2 medium floury potatoes 

4 cloves garlic 

2 tbsp Aspall Organic Cyder Vinegar 

1 tsp sugar 

½ tsp ground black pepper 

Sour cream and fresh dill, to serve

method

1. Start by preparing the vegetables. Peel the beetroot, onion, carrot, celery and leek and cut into small evenly sized dice.

2. Heat the oil in a large pan and soften the onion over a gentle heat for 5 minutes, then add the carrot, leek, celery, diced beetroot and bay leaf and cook until soft but not coloured. 

3. After about 10-15 minutes add the stock and the peeled and diced potatoes and simmer for 15 minutes, then peel and crush  garlic. Cook for another 10 minutes until all the vegetables are tender. 

4. Add the vinegar, sugar, pepper and a pinch of salt and taste.  

5. Either serve warm with a dollop of sour cream and a sprig of dill, or for summer transfer to a bowl and chill in the fridge for a few hours or over night before serving with sour creme or creme fraiche.