Summer Borscht (soup) recipe

  • Serves 6
  • 25 mins to prepare and 50 mins to cook
  • 137 calories / serving
  • Freezable
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171619 Borscht HERO

Chop the leek into small pieces, peel and finely chop the onion. Peel and finely chop the carrot. Heat the oil in a large saucepan and sauté the onions and leek pieces until they become translucent.

Add the carrot and pour over the stock and gently simmer until its bubbling then turn the heat right down.

In a separate pan cover the beetroot with water and bring to the boil, turn the heat down and simmer for 30 minutes until tender. Drain and allow to cool, then peel the beetroot and chop into pieces. Place in a blender. Add the nutmeg and blend, gradually adding the stock, onions and carrot, until you have a smooth thick soup. The soup should be quite thick so ensure that you don’t dilute it with too much stock.

Blend the sour cream, lemon juice and crème fraîche and season with some salt and pepper. Allow to cool completely then place into the fridge to chill for a couple of hours. Serve garnished with fresh pea and bean shoots. Blanch the shoots for at least 15 seconds in boiling water and allow to cool.

  • Ingredients

  • 5 good sized beetroots, washed and scrubbed, without stalks
  • 1 carrot
  • 1 leek (white part only)
  • 1 onion
  • 2tbsp of olive oil
  • juice of ½ a lemon
  • ½tsp of nutmeg
  • 100ml sour cream
  • 2tbsp of crème fraiche
  • 1/5 litres good quality vegetable stock
  • beansprouts, blanched, for garnish
  • pea shoots, for garnish
  • Energy 570kj 137kcal 7%
  • Fat 10g 14%
  • Saturates 4g 22%
  • Sugars 8g 9%
  • Salt 2.4g 41%

of the reference intake
Carbohydrate 10g Protein 2.5g Fibre 3.4g


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