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Beetroot & apple borscht

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Preparation: 30 mins
Cooking: 1 hour
Serves: 4

Ingredients:

  • 600g raw beetroot, peeled and cubed
  • 1 chopped onion
  • 2 cloves crushed garlic
  • 1 chopped celery stick
  • 2 small bramley apples, peeled, cored and chopped
  • 1 litre vegetable stock
  • 1 tbsp olive oil
  • Sour cream to garnish
  • Salt and pepper to season

Method:

1. Heat the olive oil and add the garlic, onion and celery. Cook until softened.

2. Add the beetroot and apple and continue to cook for a further 5 minutes.

3. Pour over the stock, season and simmer for 40 minutes until everything is tender.

4. Leave to cool and then liquidise in a blender until smooth. Reheat and serve with a swirl of soured cream.

Here's what you'll need:


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