Borscht is beetroot soup – colourful, delicious and packed with goodness!
Serves: 6-8


For the soup:

    • 1kg (2¼ lb) raw beetroot
    • 45g (1½ oz) unsalted butter
    • 1 large onion, peeled and chopped
    • 2 sticks celery, trimmed and chopped
    • 1 small bulb of fennel, trimmed and chopped
    • 3 large tomatoes, skinned and chopped
    • Salt and freshly ground black pepper
    • Juice of 1 lemon

For the cream:

    • 1 tsp hot horseradish
    • 200g pot crème fraîche
    • Fennel or dill fronds, for garnish


    1. Wearing rubber gloves (to stop your hands going pink), peel the beetroot, then grate it with the fine-grating blade of a food processor. Or grate by hand.
    1. Heat the butter in a large pan, add the onion, celery and fennel and cook over a low heat for 10 minutes until softened.
    1. Add beetroot to the pan and cover with 1.3 ltr (2¼ pints) water. Bring to boil and simmer for 5 minutes, then add the tomato and cook for 10 minutes.
    1. 4 Purée the soup in batches in a food processor or liquidiser, then push through a sieve if you prefer, then put it back into the pan. Add plenty of seasoning and lemon juice to taste.
    1. 5 To make the cream: Mix the horseradish into the crème fraîche. Serve the soup in bowls and spoon a dollop of horseradish cream in the middle of each. Garnish with fennel or dill fronds.

Top tip: Cool the soup and pack it into a rigid container or freezer bag (putting the freezer bag in a jug, then, when it has frozen, remove the jug). Seal and label. Use within 3 months. Thaw at room temperature. Reheat gently.Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.

Nutritional information per portion

fat 15.0g calories 195(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.