Chilled Beetroot Borscht

Chilled Beetroot Borscht


1 person made this

Serve this ruby-red and intensely flavoured soup as a starter or light lunch with slices of rye bread. For extra visual appeal, swirl with sour cream before serving.

Zoë Harpham

Serves: 4 

  • 400g cooked fresh beetroot, peeled and chopped
  • 2 French shallots, roughly chopped
  • 400ml vegetable stock
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons sour cream or crème fraîche
  • salt and freshly ground black pepper
  • sprigs of fresh mint to garnish

Preparation:2hours10min  ›  Ready in:2hours10min 

  1. Blend the beetroot with the shallots, stock and lemon juice in a blender or food processor. Add the sour cream or crème fraîche and blend once more. Season to taste. (Rinse out the blender or processor bowl immediately after use so that it doesn't stain.)
  2. Chill in the refrigerator for at least 2 hours. Serve in small cups or individual bowls. Fresh mint makes a pretty garnish that contrasts well with the vivid red of the soup.

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