It’s been a while since we’ve borsched a beetroot so when the Hebden Twins paid a brief visit the other morning and dropped off among other home-grown things, these handsome fellows, we knew exactly what to do with them.

Preparation time: 10 minutes
Cooking time: about an hour
Skill level: as easy as learning Russian *


For the soup:

  • fresh beetroot – peeled and diced – 250g
  • 1 carrot – diced
  • 1 onion – finely chopped
  • butter – 50g
  • 3 cloves of garlic – crushed
  • vegetable (or chicken or beef) stock – 1.2 litres
  • caster sugar – 1tbsp
  • juice of half a lemon
  • s & p

To finish off:

  • soured cream
  • fresh chives or dill

Melt the butter in a large pan, add the beetroot, onion, carrot, and garlic and cook on a low heat until softened – about 15 minutes.

Add the stock and sugar and a few twists of black pepper, bring to the boil and simmer for about 40 minutes by which time the vegetables should be tender.

Blitz with a hand blender until perfectly smooth.

Add the lemon juice, and season to taste with salt and pepper.

Serve with a large blob of soured cream and a generous scattering of chopped chives or dill.

(We ate ours accompanied with a goat’s cheese-topped sourdough toast, mainly because we can)

Verdict: As warm and comforting as a big hug from Gorbachev. Despite other dainty dishes such as Risotto Rosso and Brownies, this is still by far the tastiest thing to do with a beetroot.

Drink: A Monday evening of steely willed temperance. An icy vodka would have been nice though.

Entertainment: Monday night temperance is accompanied by Monday night work/activities/occupational therapy.

* Easy for her, inconceivably impossible for him.


  1. Very nice soup, thanks! And I’m sure the stains will wash out eventually.

  2. Thanks Lotta, they’ll be gone in a matter of weeks.

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