In a buy-one-get-one free frenzy I recently ended up with eight bulbs of beetroot in my fridge and no idea what to do with them. Then I remembered that I always wanted to make Borscht and so my deep red cooking adventure commenced. This soup is something different, unbelievably satisfying, very healthy and simply delicious. I served it with home made mushroom dumplings, crusty bread and a sprinkle of dill. This is definitely worth a try.
(When cooking this dish, make sure to wear an apron or old clothes. Any spillage will stay forever!)

SERVES 4
PREPARATION > 30 mins
COOK 30 mins
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INGREDIENTS

• 6 medium-sized beetroots, cooked and roughly chopped
  (You can buy these in any supermarket. Don’t get the cooked beetroots in vinegar as that will make your soup too acidic)
• 1 small onion, finely chopped
• 1.5 litres vegetable or chicken stock
• 55ml vodka
• ½ lemon, juice only
• 1-2 tbsp crème legere, plus extra to serve
• Sea salt and freshly ground black pepper
  To serve
• handful chopped fresh dill

For the Mushroom Dumplings:

• 200g white mushrooms, finely chopped
• handful of flat leaf parsley, finely chopped
• 1 large garlic clove, finely chopped
• 1 tbsp butter
• 200g flour
• 8 tbsp hot water
• 2 eggs
• salt and pepper to season

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PREPARATION METHOD

1. For the mushroom dumplings mix the flour, eggs, water and salt and pepper and knead until you get a smooth dough. Roll out really thinly and cut into 5cm squares.
2. Heat the butter in a pan and fry the garlic for a couple minutes until soft. Add the mushrooms and parsley, season with salt and pepper and cook for about 5 minutes until the mushrooms are soft.
3. Place 1tsp of the mushroom mixture in the middle of each dough square. Fold into a triangle and crimp the edges with a fork. Wrap the dumpling around your thumb and pinch the two bottom corners together. Set aside until ready to cook.
4. Heat some olive oil in a pot and fry the onions for a few minutes, until soft and slightly translucent.
5. Add the beetroot and cook until well warmed through. Pour over the stock and boil for about 10 minutes.
6. Blend the beetroot, onion and stock in a food processor until smooth.
7. Add the vodka, lemon juice, crème legere, and season, to taste, with salt and freshly ground black pepper. Stir until all ingredients are well combined.
8. Bring a medium saucepan of water to the boil and add a teaspoon of salt. Place the dumplings into the water. Once they have risen to the top, boil for another minute.
9. Serve the dumplings in the Borscht, topped with a spoonful of crème legere and sprinkled with some chopped dill.
10. Enjoy with crusty sourdough bread.