Borscht with horseradish cream recipe

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  • healthy
  • Vegetarian
  • healthy
Nutrition Per PortionRDA
Calories195 Kcal10%
Fat15 g21%

Borscht is beetroot soup - colourful, delicious and packed with goodness!


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.
  2. Heat the butter in a large pan, add the onion, celery and fennel and cook over a low heat for 10 minutes until softened.
  3. 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.
  4. 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.
  5. 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 for making Borscht with horseradish cream

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.

Freelance writer