Page title and description

Vegetarian mains
Borscht (Beetroot soup)
Ingredients
- 500g beetroot
- 1 large onion, chopped
- 500g potatoes, chopped
- 2 tbsp oil
- 2 garlic cloves, crushed
- 1.2 litre vegetable stock or beetroot cooking liquid
- 2 tbsp lemon juice
- 150ml thick yoghurt
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
15 min
PT1H15M
-
Step 1
Wash the beetroot and place in a pan of salted water, bring to the boil and simmer for 45 minutes until tender. Allow to cool slightly, peel and chop. Reserve the cooking liquid. -
Step 2
Sauté the onion and potatoes in hot oil for 10 minutes. Add the garlic and cook for a further 5 minutes. Add the stock/cooking liquid, cover and simmer for 15 minutes until tender. -
Step 3
Add the beetroot and lemon juice to the pan, season with salt and pepper and continue cooking for 5 minutes. -
Step 4
Cool slightly, transfer to a liquidiser and blend until smooth. Reheat before serving, adding a swirl of yoghurt to each bowl.