You might be wondering what is tomato borscht? Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European cuisines. This deliciously rich tomato borscht recipe gets its lovely sweetness and warm flavours from ingredients like beetroot, cinnamon and toasted cumin seeds. If you fancy a twist on a normal tomato soup recipe, this borscht worth a try. We love using beetroot in ours and then serving with a large helping of creme fraiche - who ever said vegetable soup had to be healthy?
- 2tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, chopped
- 225g (8oz) raw beetroot, peeled and finely grated
- 1tsp freshly ground toasted cumin seeds
- 1/4tsp ground cinnamon
- 225g (8oz) ripe fresh tomatoes, skinned and roughly chopped
- 250ml (8fl oz) tomato juice
- 1tbsp sun-dried tomatoes, very finely chopped
- 600ml (1 pint) vegetable stock
- 1tbsp light soy sauce
- Salt and freshly ground black pepper
- Toasted cumin seeds, to serve
- Soured cream or crème fraîche, to serve
This tomato soup can be frozen for three months and is delicious eaten hot or cold as a gazpacho (cold tomato soup)
- Heat the oil in a heavy pan over a low heat. Gently cook the onion and garlic for about 5 mins, then add the beetroot. Sweat gently for a further 10 mins, stirring from time to time, until softened but not browned.
- Add the ground spices, tomatoes, tomato juice, and sun-dried tomatoes, then pour in the stock. Bring to the boil. Reduce the heat slightly, cover, and simmer very gently for 15 mins or until all the vegetables are soft. Remove from the heat.
- Blend or process until velvety smooth. Check the seasoning, adding the soy sauce, salt, and pepper to taste.
- Serve chilled, at room temperature, or slightly warm. If you do reheat the soup, do so gently over a low heat. To serve, spoon into serving bowls, and garnish with toasted cumin seeds and a spoonful of soured cream or crème fraîche.