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Borscht Soup

Says Roving Chef, Alex: “This vibrant soup has its roots in Eastern Europe and Russia, and one of the first soups I ever made as a child. I didn’t know how to use the food processor at the time and switched it on without the lid on. I only did that once!”

Serves: 4–6
Time to prepare: 10 mins
Time to cook: 45 mins
Dietary requirements: Dairy-free, Vegan

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 celery stick, chopped
  • 150g/scant 5½oz carrots, chopped
  • ½ tsp mixed herbs
  • ½ chilli powder
  • ½ smoked paprika
  • ¼ thyme
  • 2 raw beetroots, washed and chopped
  • 100g/3½oz dried yellow split peas
  • 750ml/1.3 pints vegetable stock

To garnish

  • 50ml plant-based crème fraiche or soya cream
  • fresh dill

Instructions

  1. ​In a large saucepan, sauté the onion for 5 minutes, then add the garlic and celery. Continue to cook for 5 minutes.
  2. Add the remaining ingredients, bring to the boil and then simmer for 40 minutes. Stir your soup from time to time to prevent it from sticking to the base. When the beetroot is cooked, remove one of the pieces, chop and set aside.
  3. Use a hand blender to create a smooth soup. Season as required and garnish each serving with a spoonful of crème fraiche, chopped beetroot and a little fresh dill.

Chef’s Tip: Fresh beetroot can be roasted the day before if you have the oven on. This will speed things up when you make the soup. You can swap the dried split peas for a tin of cooked chickpeas, or any other pulse you have in. Try adding peppers, tomatoes, leeks or potatoes – really whatever you have to hand.

Serve with homemade soda bread.

For more great 'Soups and Sandwiches', click here.

Comments

GED REEK
20 May, 2021

Beetroot not my favourite thing, but I could easily be tempted by this!

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