Borscht with horseradish cream
Borscht is beetroot soup - colourful, delicious and packed with goodness!
Serves: 6-8 (makes 2 ltrs)
Per serving: 195 calories; 15g fat
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
1. 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.
2. Heat the butter in a large pan, add the onion, celery and fennel and cook over a low heat for 10 minutes until softened.
3. 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: 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.
Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.
More recipes:
Roasted tomato soup
Healthy eating recipes
Soup recipes
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