New Recipes Sophie's Borscht - ★Cooking Recipes★

This hot pink borscht looks best served in a glass punch bowl with party fare all around.
Directions for: Sophie's Borscht

Ingredients

6 medium sized beetroots washed but not peeled

5 spring onions, white part only

olive oil

1 L vegetable or chicken stock

Shot of vodka

Juice of 1/2 a lemon

2 Tbsp creme fraiche, plus extra to serve

Sea salt and freshly ground pepper

Handful of chopped fresh dill

Chopped hardboiled free range egg to serve optional

Directions

1. Wash and trim the stalky bits of the beetroot.

2. Sweat the spring onions in a pan with some olive oil on a low heat until they are translucent.

3. Then add the stock to the spring onions and leave on a low heat to warm.

4. In another pan, cover the beetroot with water; bring to the boil, then reduce the heat and simmer for about 30 minutes until the beetroot is tender.

5. Drain, and when cool enough to handle peel off the skins and cut the beetroot into rough chunks.

6. Put the beetroot into a blender with the spring onion, stock and puree until smooth.

7. Add the shot of vodka, lemon juice, crme fraiche, season and give the mixture another whizz in the blender.

8. The soup can be served hot or cold. Either way serve with the chopped dill on top, a swirl of more crme fraiche and some chopped hardboiled egg if you feel like it.

See more: Soup, Vegetables, Vegetarian