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Sophie’s Borscht

Sophie's Borscht
Prep Time
10 min
Cook Time
30 min
Yields
4 servings

This hot pink borscht looks best served in a glass punch bowl with party fare all around.

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ingredients

6
medium sized beetroots – washed but not peeled
5
spring onions, white part only
olive oil
1 ½
L vegetable or chicken stock
Shot of vodka
Juice of ½ a lemon
2
Tbsp creme fraiche, plus extra to serve
Sea salt and freshly ground pepper
Handful of chopped fresh dill
Chopped hardboiled free range egg to serve – optional
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directions

Step 1

Wash and trim the stalky bits of the beetroot.

Step 2

Sweat the spring onions in a pan with some olive oil on a low heat until they are translucent.

Step 3

Then add the stock to the spring onions and leave on a low heat to warm.

Step 4

In another pan, cover the beetroot with water; bring to the boil, then reduce the heat and simmer for about 30 minutes until the beetroot is tender.

Step 5

Drain, and when cool enough to handle peel off the skins and cut the beetroot into rough chunks.

Step 6

Put the beetroot into a blender with the spring onion, stock and puree until smooth.

Step 7

Add the shot of vodka, lemon juice, crème fraiche, season and give the mixture another whizz in the blender.

Step 8

The soup can be served hot or cold. Either way serve with the chopped dill on top, a swirl of more crème fraiche and some chopped hardboiled egg if you feel like it.

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