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Beetroot Soup - Borshch



6 portion(s)


  • 2 cloves garlic, peeled
  • 2 onions, peeled and quartered
  • 1 tablespoon olive oil
  • 120 grams Speck, diced
  • 600 grams Beetroot, top and tailed, cleaned and quartered
  • 1 tablespoon Vegetable Stock Concentrate (EDC)
  • 350 grams water
  • 400 gram Fresh or Tinned Tomatoes
  • 1 teaspoon raw sugar
  • 1 tablespoon red wine vinegar
  • sour cream, to accompany

Recipe's preparation

  1. Put Garlic and onion in TM bowl and chop 5 secs/speed 5. Add oil and speck and cook 3min/100 degrees/speed 1. Add beetroot and chop 15 secs/speed 7. Scrape down and add tomatoes and combine 5 sec/speed 5. Scrape down again and add Vege stock, sugar, vinegar and water then cook 25 mins/100 degrees/speed 1. Now puree by slowly increasing speed up to 9.Continue for up to 1 min depending on required consistancy.

    Transfer to Thermoserver or tureen to keep warm. Serve with a bowl of sour cream and fresh chopped herbs. Traditionally served with dill and or parsley.



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Add a comment
  • Absolutely delicious -

    Submitted by wb99 on 19. April 2015 - 19:42.

    Absolutely delicious - especially with a touch of cream when serving. Yum !

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  • Do wear rubber gloves when

    Submitted by Noots on 9. February 2014 - 12:43.

    Do wear rubber gloves when handling beetroot.  Otherwise you will end up with pink hands as I did.


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