Borscht Ukrainian beetroot soup By Guest Contributor May 28, 2011 Soup Preparation Time Cook Time Servings0IngredientsKnob of butter/ tbps oil400g Maris Piper potatoes, diced1 large parsnip, diced1 large onion, chopped3 cloves garlic, crushed1pint vegetable stock (as above) (for 3)1 tbsp grated fresh horseradish400g boiled beetroot (not in vinegar) (smallish beet per person)2 tbps lemon juice1 tbps tomato pureeSea salt, to tasteFresh black pepper, to tasteInstructions Step 1: 1. Melt the butter in a large pan and saute the potatoes, parsnips, onions and garlic until the onions are translucent. Step 2: Step 3: 2. Add the vegetable stock and horseradish and simmer gently until tender. Step 4: Step 5: Add chopped beetroot, lemon juice, puree, salt and pepper and blitz until smooth on a medium heat. Step 6: Show Comments ▼
