Beetroot and porcini broth

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

By Alice Hart

Published 2018

  • About

Sometimes a rich main course demands a light starter, and this fits the bill very prettily: a ruby broth that will tempt but not overfill diners. Do try to avoid the beetroot that’s ready-cooked, vinegared and wrapped in plastic – you want the fresh stuff full of all that sweet, earthy flavour.


  • 3 large beetroot, peeled and roughly chopped
  • 2 carrots, roughly chopped
  • 1 celery stalk, roughly chopped</


Put the beetroot, carrots, celery, porcini mushrooms and chervil in a large saucepan and add 800 ml (28 floz) water. Bring to the boil very slowly, then reduce the heat and simmer gently for 30 minutes. Re