Cold Borscht
Over a year ago
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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
Accompaniment
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Description
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
Method
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1
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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