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Serves 6 

  • 1 medium onion
  • 1 small potato
  • 450g (1lb) raw beetroot
  • 25g (1oz) butter
  • 1.2 litres vegetable stock
  • 45ml cider vinegar
  • 1tsp yeast extract
  • Ground nutmeg
  • Tbsp natural yoghurt
  • Parsley - chopped
  1. Chop the vegetables.
  2. Melt the butter and sauté the vegetables for a few minutes, stirring occasionally.
  3. Add the vegetable stock, bring to the boil, reduce heat, cover and simmer for 20 minutes.
  4. Allow to cool slightly before blending in small amounts.
  5. Return to the saucepan, adding the cider vinegar, yeast, ground nutmeg and season.
  6. Reheat to serving temperature.
  7. Stir through the yoghurt and sprinkle with parsley to serve.