Chilled borscht

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 9
Servings 4


  • 45
  • 2
    onions, finely chopped
  • 30
  • 1
    chicken stock
  • 4
    medium beetroots, peeled
  • 1
    lemon, juice
  • salt and freshly ground black pepper
  • 250
    sour cream
  • 1
    small cucumber, peeled and finely diced


1. Melt butter, add onion and cook over a low heat until soft, but not coloured; blend in flour and stock, and stir until boiling. 2. Finely grate raw beetroot and seasoning into boiling soup, reduce heat and simmer for 30 to 40 minutes. Avoid overcooking or colour will be spoilt. 3. Stir in lemon juice and purée soup in food processor until smooth. Adjust seasoning and cool before mixing 175 ml sour cream into soup. Chill for at least 3 to 4 hours before serving. Half whip rest of cream and swirl in centre of soup; then scatter with diced cucumber. 4. When serving as a cold soup, always remember to chill your serving dishes and soup tureen. Yoghurt may be used instead of sour cream.


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