Borscht

Name: Borscht
Yield: Serves 6
Ingredients: 1.5 kg (3 lb 5 oz) beetroot, peeled and chopped; 1.25 litres (5 cups) vegetable stock; 250 g (9 oz/1 cup) sour cream; 2 teaspoons caraway seeds; 2 tablespoons horseradish cream; 1 tablespoon oil; 1 small onion, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1 tablespoon oil
1 small onion, chopped
1.5 kg (

Main course
Soup
Vegetarian
Gluten-free

Method

Heat the oil in a heavy-based saucepan. Add the onion and cook over medium heat for 5 minutes, or until soft.
Add the beetroot, stock and caraway seeds and bring to the boil. Simmer, partially covered, for 40 minutes. Cool, then process in batches until smooth. Reheat gently and stir in the horseradish and sour cream to serve.