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Summer Borsht   Veg   CD   Russian  40mins plus chilling

Serves 4    Cold  Vegetarian Vegetable  Vegetables Soups  Starter  Hors d'oeuvre  Gluten Wheat Free  Eggless  Russia  Eastern Europe

 

Ingredients

500g/1lb Raw Beetroot

1.2L/2pts Water

1 teasp Sugar

Juice of 1/2 Lemon

4 tbsp Soured Cream, to garnish

2 Spring Onions, to garnish

 

Instructions

 

1. Peel the beetroot and cut into thin strips. Place in a saucepan with the water, bring to the boil then simmer for 30 minutes or until the beetroot is tender.

 

2. Add the salt, sugar and lemon juice to create a sweet/sour flavour. Chill before serving.

 

3. To serve - transfer to individual soup plates/bowls, place a spoonful of soured cream in the centre and sprinkle with the finely chopped spring onions.

 

More Soup Recipes  |   Hors d'oeuvre Recipes  |  What's in Season

 

 

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