Olia Hercules’ borsch
- Portion size: Serves 4-6
- Hands-on time 30 min, plus overnight soaking (if using dried beans). Simmering time 45-60min (if using dried beans).
- Difficulty: easy
Ukranian food writer Olia Hercules finds solace and nourishment in a bowl of borsch. Make Olia’s recipe for this classic beetroot soup for friends and family and raise money for #CookForUkraine at the same time.
Visit CookforUkraine.org for more info and ways to take part.
Recipe adapted from Summer Kitchens by Olia Hercules (Bloomsbury, £26).
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Ingredients
- 150g dried borlotti beans, soaked overnight (see Make Ahead), or 200g (drained weight) tinned borlotti beans, rinsed
- 1.5 litres fresh chicken stock, plus a little extra (optional)
- 2 medium potatoes, peeled and cut into 3cm chunks
- Good glug olive oil
- 1 onion, finely diced
- 1 large carrot, coarsely grated
- 2 pink or red beetroot, peeled and cut into matchsticks
- 1 red pepper, thinly sliced
- 400g tin chopped tomatoes (or fresh, roughly chopped)
- ½ small white cabbage, thinly sliced
- Crème fraîche and chopped dill fronds to serve
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Method
- If using dried beans, drain the soaked beans and cook in a saucepan of boiling water for 45-60 minutes or until soft.
- Pour the stock into a large saucepan, put on the hob over a medium-high heat and bring to the boil. Add the potatoes to the pot and boil for about 7 minutes.
- Meanwhile, heat a good glug of olive oil in a large frying pan over a low-medium heat. When it sizzles, add the onion and cook, stirring, until it softens (about 10 minutes), then add the carrot and cook for 5 minutes more. You’re looking to slightly caramelise the onion and carrot, to draw out the sugars. Next, add the beetroot and red pepper and cook for 2 minutes before stirring in the tomatoes.
- Boil for a few minutes, then tip the contents of the frying pan into the saucepan with the stock and potatoes. Add the cabbage and drained beans. Simmer for 3-4 minutes – if the consistency is very thick after this time, add more stock or water to loosen. Taste the soup and adjust the seasoning: it should be sour-sweet and well seasoned.
- Ladle the soup into bowls and serve with crème fraîche and a few chopped fronds of dill.
Nutrition
- 301kcals Calories
- 10.8g (5g saturated) Fat
- 17.7g Protein
- 26.2g (11g sugars) Carbs
- 14.2g Fibre
- 0.8g Salt
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