Cold Borscht Recipe at MyDish

Cold Borscht

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Method

  • Heat the oven to 200c/400f/gas mark 6. Wrap each beetroot individually in foil an dbake for an hour to an hour and a half, until a knife goes in easily. Leave to cool, peel and cut into rough chunks.
  • Cut off the white ends of the spring onions and put these in a bowl of a food processor, reserve the green parts to use as garnish. Put the beetroot, cucumber, celery and 250g of the creme fraiche into the food processor and blitz zmooth. Add the balsamic vinegar, oil, maple syrup, a teaspoon and a half of salt and a pinch of white pepper, and pulse to combine. Put the soup in an airtight container and refrigerate, overnight if possible.
  • Next day, ladle the soup between six small bowls. Sprinkle over the ice and each serving with a dollop of creme fraiche. Finely slice the onion, greens, sprinkle over and serve.

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    Ingredients

    • 1.2kg  beetroot
    • 5 spring onions
    • 2  cucumbers peeled, deseeded and cut into rough chunks
    • 50g  celery, tender centre stems and leaves only, roughly chopped
    • 300g  creme fraiche
    • 3 tbsp  balsamic vinegar
    • 3 tbsps olive oil
    • 1 ½ tbsp  maple syrup
    •  Salt and white pepper

    By Views 142  Added Wed Jul 11 2012


    Spectacular after a hot day with the ice slowly melting into the soup and keeping it refreshing. Leave the soup in the fridge overnight or for up to two days, the flavours develop