Borscht, from Miracle Soups

Beetroot is full of goodness and I often buy it pre-cooked and use it in salads, sandwiches and as refreshing side. Last week however, I received some raw beets in my weekly organic vegbox and after my initial panic, I entrusted Amanda Cross. This soup is amazing. It’s beautiful in colour with a slightly rough texture which makes it fulfilling. Give it a go and see for yourself. The quantities make a lot of soup, so ideal for freezing or feeding around 6.

• Place 1 tbsp olive oil in a large saucepan. Add 1 chopped onion, 1 chopped garlic clove, 500g raw chopped beetroot, 1 large chopped cooking apple, 2 chopped celery sticks, 1 chopped red pepper, 125g chopped mushrooms and 3 tbsp beef stock. Cover and cook gently for 15min, stirring occasionally.




• Add 1 tsp cumin seeds and cook for 1 min. Add 3 pints of beef stock, a pinch of dried thyme, 1 large bay leaf, 2 tbsp balsamic vinegar and salt and pepper to taste. Bring to the boil, then simmer for 20min.




• Let the soup cool then blend until suitably smooth. Return to the pan and reheat.




• To serve, garnish the soup with swirls of soured cream and sprigs of dill.