Beetroot and apple borsch with soured cream and feta
- March 2010
- Serves 5, makes 1.2l
- Takes 30 minutes to make, 1 hour 10 minutes to cook, plus defrosting and reheating
This Eastern European beetroot soup is low in fat and calories and is incredibly good for you.
- 6g (2.5g saturated)
- 25.4g (22g sugars)
- 1 tbsp olive oil
- 3 large garlic cloves, finely chopped
- 1 large onion, chopped
- 1 celery stick, finely chopped
- 1 large carrot, finely diced
- 800g raw beetroot, peeled and cubed (see tip)
- 2 small Bramley apples, peeled, cored and cut into large cubes
- 1 litre vegetable stock
- 2 tbsp soured cream, to serve
- Handful fresh dill sprigs, to serve
- 50g feta, crumbled, to serve
- Heat the olive oil in a casserole or large saucepan over a low heat. Add the garlic, onion, celery and carrot and cook for 15 minutes until the vegetables are softened.
- Add the beetroot and apple to the casserole or saucepan and cook for 5 minutes more, stirring to soften slightly. Pour the stock over, season, cover and simmer for 45 minutes until everything is tender.
- Leave to cool, pour into a food processor, then whizz until smooth (or use a stick blender). Pass the soup through a sieve into a clean pan, using a wooden spoon to push through as much as possible. Check the seasoning. Decant the soup into sealable plastic containers or freezer bags. Freeze for up to 3 months.
- Defrost and warm through until piping hot, checking the seasoning. Spoon into bowls and top the soup with swirls of soured cream, small sprigs of dill and pieces of feta. Serve with slices of rye bread.
Beetroot makes a beautifully coloured soup, but the vivid red will also stain your hands. Wear rubber gloves or slip your hands into sandwich bags to peel and dice the beetroot.
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