Borscht soup







Cook Time

60-70 Min


  • 900g/2lb large raw beetroot
  • 225g/8oz onion, diced
  • 225g/8oz leeks, sliced
  • 2 celery sticks, chopped
  • 50g/2oz butter
  • 600ml/1pt chicken stock
  • 1 bay leaf
  • 150ml/5fl oz soured cream
  • salt and freshly ground black pepper
  • Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks.
  • In a frying pan, gently sweat the onion, leek and celery in the butter until softened.
  • Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.
  • Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.
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