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!)
PREPARATION > 30 mins
COOK 30 mins
- 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
- 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
- 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.
- 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.
- 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.
- Heat some olive oil in a pot and fry the onions for a few minutes, until soft and slightly translucent.
- Add the beetroot and cook until well warmed through. Pour over the stock and boil for about 10 minutes.
- Blend the beetroot, onion and stock in a food processor until smooth.
- 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.
- 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.
- Serve the dumplings in the Borscht, topped with a spoonful of crème legere and sprinkled with some chopped dill.
- Enjoy with crusty sourdough bread.