Borscht with horseradish cream recipe

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  • Healthy
  • Vegetarian
serves: 6 - 8

Nutrition per portion

Calories 195 kCal 10%
Fat 15g 21%
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  • 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


    • 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.

    • Heat the butter in a large pan, add the onion, celery and fennel and cook over a low heat for 10 minutes until softened.

    • 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 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 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.

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