Name: Borscht with horseradish cream recipe
Yield: Serves: 6–8
Ingredients: 1kg (2¼ lb) raw beetroot; 45g (1½ oz) unsalted butter; 1 large onion, peeled and chopped; 2 sticks celery, trimmed and chopped; 1 small bulb of fennel, trimmed and chopped; 3 large tomatoes, skinned and chopped; Salt and freshly ground black pepper; Juice of 1 lemon

By Jennifer Shepherd

published 20 July 2019

in Recipes

Borscht is beetroot soup - colourful, delicious and packed with goodness!

Ingredients

For the soup:

1kg (2¼ lb) raw beetroot
45g (1½ oz) unsalted butter
1 large onion, peeled and chopped
2 sticks celery, trimmed and chopped
1 small bulb of fennel, trimmed and chopped
3 large tomatoes, skinned and chopped
Salt and freshly ground black pepper
Juice of 1 lemon

For the cream:

1 tsp hot horseradish
200g pot crème fraîche
Fennel or dill fronds, for garnish

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Method

Wearing rubber gloves (to stop your hands going pink), peel the beetroot, then grate it with the fine-grating blade of a food processor. Or grate by hand.
Heat the butter in a large pan, add the onion, celery and fennel and cook over a low heat for 10 minutes until softened.
Add beetroot to the pan and cover with 1.3 ltr (2¼ pints) water. Bring to boil and simmer for 5 minutes, then add the tomato and cook for 10 minutes.
4 Purée the soup in batches in a food processor or liquidiser, then push through a sieve if you prefer, then put it back into the pan. Add plenty of seasoning and lemon juice to taste.
5 To make the cream: Mix the horseradish into the crème fraîche. Serve the soup in bowls and spoon a dollop of horseradish cream in the middle of each. Garnish with fennel or dill fronds.

Top Tip for making Borscht with horseradish cream

Cool the soup and pack it into a rigid container or freezer bag (putting the freezer bag in a jug, then, when it has frozen, remove the jug). Seal and label. Use within 3 months. Thaw at room temperature. Reheat gently.