Borscht (beetroot soup) with horseradish yoghurt

I have family roots in so many different places around the world…England, Wales, Israel, Poland, Germany, Ukraine, you get the picture etc. etc., so my cooking is kind of eclectic in terms of cuisine, but who doesn’t love variety in what they eat right?  This is a very old, Polish family recipe my grandma passed on to me, made with my very own home grown beetroots! Apart from beetroots being an amazing purple colour (that seems to get everywhere) they are a great vegetable that is both high in manganese and folic acid, as well as containing a substantial dosage of your daily dietary fibre!

(Serves 4)                                                                                                              

  • 4 Beetroots (300g) washed and ends removed
  • 1 Medium sized potato cut into chunks (skin on)
  • 1.25L Vegetable stock
  • 4tbsp. Low fat natural yoghurt or crème fraiche
  • 1tbsp. Creamed horseradish sauce (or  1tsp. of freshly grated horseradish if you can get hold of some)
  • Handful of chives or dill
  • Juice of 1/2 Lemon
  • Salt & Pepper
  1. Cook your potatoes until just soft, which should take about 10 minutes, and put to one side
  2. Boil your beetroots in the vegetable stock until tender, which should take around 20 -25 minutes
  3. You need the beautifully, now purple stock later so put this to one side and allow your beetroots to cool
  4. Once the beetroots are cool peel and then grate them
  5. Add the now grated beetroot along with the parboiled potatoes and dill to the purple stock
  6. Simmer for 10 minutes on a low heat
  7. Mix the yoghurt with the horseradish
  8. Turn off the heat, add the lemon juice, and serve with a sprinkling of dill and lemon rind, as well as the horseradish yoghurt


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