Borscht
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Laura Edwards / Recipe taken from Gatherings: Recipes For Feasts Great and Small, by Flora Shedden
Borscht
Serves: 6
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
153Kcal
Fat
4gr
Saturates
1gr
Carbs
15gr
Sugars
14gr
Fibre
5gr
Protein
5gr
Salt
1.5gr
Flora Shedden
Flora starred in series six of The Great British Bake Off where she got through to the semi-finals. Since the tent, she's been busy writing her debut cookbook, Gatherings, which was released in 2017. She now runs her own artisan bakery, Aran, which she transformed from a delipidated newsagents.
See more of Flora Shedden’s recipes
Flora Shedden
Flora starred in series six of The Great British Bake Off where she got through to the semi-finals. Since the tent, she's been busy writing her debut cookbook, Gatherings, which was released in 2017. She now runs her own artisan bakery, Aran, which she transformed from a delipidated newsagents.
See more of Flora Shedden’s recipes
Ingredients
- 1 tbsp olive oil
- 2 red onions, finely chopped
- 2 large celery sticks, finely chopped
- 1 large carrot (purple, if you can get it), finely chopped
- 750g raw beetroot (trimmed weight - about 8 medium beetroot), peeled and chopped into 1cm dice
- 1 litre vegetable stock
- 2 garlic cloves finely sliced or crushed
- 5 tablespoons vodka (optional)
To serve
- about 50g vegetarian feta cheese
- 1 tbsp dill
Step by step
Get ahead
Make up to 3 days ahead, cool then cover and chill. It can also be frozen.
- Heat the olive oil in a deep saucepan, add the onions, celery and carrot. Cook, covered, over a medium heat for 8-10 minutes until the vegetables begin to soften and colour.
- Add the beetroot to the pan and cook for a further 8-10 minutes, covered. Add the stock and garlic. Cover, bring to the boil; simmer for 30-40 minutes. To test if the beetroot is cooked, use the back of a teaspoon to squash a piece – it should be very soft.
- Add the vodka, if using, and continue to cook, uncovered, for 5 minutes to allow the alcohol to burn off. Take the pan off the heat and leave to stand for 5 minutes, then blitz the soup in batches, in a liquidiser or using a stick blender; you want the texture to be very smooth. Serve with a crumbling of feta and a few fronds of fresh dill.
