Monday, December 24, 2012,1:51 AM
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PrintCREAMY COLD BORTSCH
This creamy cold bortsch is perfect to pair in any occasions. It has raw beetroot, white cabbage, and crème fraiche. You will love the creaminess and the amazing taste of this soup. This soup gives you nutrients because of the vegetables that add good taste into it!
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Wash the beetroot thoroughly but leave unpeeled. Place in a shallow dish, with the water.
- Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook for 15 minutes.
- Place the carrot, turnip and onion in a 9 cup bowl. Drain and peel the beetroot and slice.
- Add to the bowl of vegetables with 150 ml stock. Cover as before and cook for 10 minutes.
- Mix in the remaining stock and all the remaining ingredients except the soured cream, seasoning to taste.
- Remove from heat. Blend the mixture with the half-fat creme fraiche.
- Cover with a plate and cook for 10 minutes, stirring four times.
- Ladle into warmed soup bowls and top each with 1 tablespoon soured cream.
INGREDIENTS
- 500 grams raw beetroot (red beets)
- 75 ml water
- 1 large carrot, peeled and grated
- 1 small turnip, peeled and grated
- 1 onion, peeled and grated
- 750 ml hot beef or vegetable stock
- 125 grams white cabbage, shredded
- 1 tablespoon lemon juice
- 250 ml half-fat creme fraiche
- 1 teaspoon salt
- Freshly ground black pepper
- 100 ml soured (dairy sour) cream
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