Borscht is a soup you don’t often come across on a menu so here is a recipe that you can easily make at home and is an approximation of the real thing. There are many, many variations of borscht changing from country to country and even from region to region. Mainly though, it is Eastern European in origin. It can be a thin soup the consistency of chicken broth or a thicker version made with other vegetables or pieces of meat. My soup is of the thicker variety – thickened with potato. I used beef broth but you could use veg. broth and also some red wine. The slight ‘bite’ to it comes from store bought prepared horseradish which I think goes really well with earthy tasting beetroot.
1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 onion – chopped
2 cloves garlic – chopped
8 oz. beetroot – peeled and diced
1 x baking potato – peeled and diced
3 cups of vegetable broth
1/2 cup of red wine
2 tbsp. prepared horseradish (I used Gold’s Prepared Horseradish Fresh Grated)
Heat oil in cast iron casserole dish and when sizzling add onion and soften and brown before adding the garlic. Cook for a few more minutes.
Add rest of ingredients with the exception of the horseradish.
Bring to a boil, then simmer for half an hour.
Puree in a food processor with the horseradish.