VegBox Recipes

Beetroot Soup (Borscht)

This recipe is a great way of using end of season beetroot. It is simple and delicious - just beware its staining potential!
The potatoes are optional and aren't usually included in the traditional Borscht recipe, but they help thicken the soup, which makes it less messy for kids to eat.
 
 

Ingredients

Serves 4

  • 5-6 medium or large beetroot - raw
  • 1 large or 2 medium onions, peeled
  • 2 large potatoes (optional
  • 1 litre vegetable stock (or stock cube plus water
  • 1 lemon
  • 150ml natural yoghurt or creme fraiche
  • salt & pepper to taste
 

Method

  1. Scrub the beetroot. Cut off the stalks. Chop the beetroot finely or grate it.

  2. Peel and slice the onion

  3. Scrub and chop the potatoes (if using) into 1cm cubes

  4. Put the beetroot, onions, potatoes and stock in a large pan and simmer gently for about 1/2 hour, or until all the vegetables are soft.

  5. At this stage you have two choices:
    • For the more traditional Borscht, strain the soup, discarding the vegetables, and continue using just the liquid

    • For a thicker and more filling version, liquidise the soup with the vegetables


  6. Add the juice of the lemon and stir well.

  7. Mix in the yoghurt or creme fraiche and season with salt & pepper to taste.


  8. Traditionally, Borscht is served chilled, but this soup also tastes delicious when warm.
 

Time From Cupboard-To-Table

45 minutes
 

Notes & Variations on Beetroot Soup (Borscht)

The potatoes help thicken this soup and are best used if you're going down the non-traditional "liquidise the vegetables" route. If you're aiming for the more traditional Borscht, made with just the soup stock, leave out the potatoes.

Many people like to add 100ml of dry sherry to their Borscht and use the yoghurt / creme fraiche as a garnish, rather than mixing it in.

 
 
 

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Beetroot Recipes

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Beetroot is one of those vegetables that seems to quickly build into gluts.

There's only so much you can pickle or bake, before you start to get bored.

So here's a quick and nutritious recipe to use up cooked beetroot and add a new twist to a traditional dish.

Hummus is a staple of Middle Eastern cookery. Its blend of chick peas and sesame seeds are a valuable source of calcium, protein, vegetable fats, iron and B vitamins. The addition of beetroot increases the vitamin C content and adds magnesium. All of which combines to make this pretty much a super-food.

The pretty pink colour makes it fun for kids, so you might even be able to persuade little ones to eat this on toast or with fresh veg sticks!

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This recipe for beetroot pink mash is vibrant, packed with nutrients and really tasty. It's a great way to experiment with fresh beetroot. Why not give it a go? Thanks to Natasha Mangion for sending this in!

Natasha says: "My friend Karen & I went through a stage where we were interested in Chakras and colour therapies and we used to experiment with what we called 'Chakra Cooking'. This recipe is both fun and Very colourful and really gets you in touch with your Base Chakra which is Red.

I just like it because it's an interesting way to liven up mashed potato and it really looks striking!! Nice and bright on those dark winter days!

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"I saw a woman eating it one day and it looked scrummy so I asked her what it was. It's a very good liver cleanser, apparently!"

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This recipe was sent into us by Carole L, who says

"Beetroot Jelly was created as a posh picnic accompaniment when a group of us used to go every summer to the outdoor theatre at Hever Castle. One of us would take a whole cooked salmon whilst the other eleven had to produce an unusual side dish!"

We're really excited to add this recipe to our listings, Carole, so thanks so much for sending it in. If any of you lovely cooks out there have a go at this, do send us a photo and your comments.
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If anyone knows the provenance of this recipe, do let us know. And if anyone makes it and wants to send us a picture and some comments or variations, we'd love to hear from you.
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Serve with salad or fresh vegetables.

Pink Mash
This recipe for beetroot pink mash is vibrant, packed with nutrients and really tasty. It's a great way to experiment with fresh beetroot. Why not give it a go? Thanks to Natasha Mangion for sending this in!

Natasha says: "My friend Karen & I went through a stage where we were interested in Chakras and colour therapies and we used to experiment with what we called 'Chakra Cooking'. This recipe is both fun and Very colourful and really gets you in touch with your Base Chakra which is Red.

I just like it because it's an interesting way to liven up mashed potato and it really looks striking!! Nice and bright on those dark winter days!

It's also a great way to get kids to eat veg."

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