Borscht with dill yoghurt

11 Oct

Nothing sounds quite as unappealing as ‘borscht’. Combining the English words ‘bore’ and ‘shit’ is never going to get the people clamouring for a dish. Tempted as I was to call this dish beetroot gazpacho, which sounds more like a flamboyant flamenco dancer or lovable cartoon character, I couldn’t.

Borscht is borscht.

But borscht is good. The key, in my mind, is to make this a raw soup. I’ve not tried it with raw beetroot, but the pre-cooked ones in packets do well. The only thing which has heat added to it is the veggie stock, but even that is allowed to cool before it gets introduced to the spring onion and beets. I’ve tried making it before using a Finnish cookbook, which involved long cooking times and bay leaves and it left me a little bit struggling to finish a bowl.

This is a happy soup. Smiling bright fuschia with a nice speckled green dollop of yoghurt in the middle.

Serves 4 – 5

Borscht

  • 2 packs of pre-cooked beetroot (or about 6 cooked beetroot)
  • 2 spring onions
  • 1C vegetable stock
  • 1 garlic clove, crushed
  • 1 TBSP white wine vinegar
  • 1 tsp lemon juice
  • Cracked black pepper

Dill yoghurt

  • 5 TBSP Greek yoghurt
  • 2.5 TBSP chopped dill
  • 2 garlic cloves, crushed
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • salt

Blend cooked beetroot, spring onions and vegetable stock until smooth & thick. Add juice, vinegar and seasonings.

Chill in the fridge and serve cold with dill yoghurt (which involves just mixing all the above ingredients).

Estimated cost (for 4 – 5): £1 .70

Musical accompaniment: Bruce Peninsula

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One Response to “Borscht with dill yoghurt”

  1. Jenny October 11, 2010 at 10:13 am #

    I can testify to the deliciousness of this happy soup! Perfect for a bright shiny Sunday with friends in a Swedish themed flat.

    Thanks very much Cel!

    xxxx

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