With its striking colour and spike of horseradish, this borscht-inspired bowl packs in plenty of flavour as well as immune-supporting folate. It’s brilliantly versatile too; try making it with carrots, an excellent source of vitamin A, instead of beetroot, or swap in beef stock for vegetable stock to add further umami depth.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put the oil in a large saucepan set over a medium heat. Add the onion with a pinch of salt and cook, stirring, for about 5 minutes until translucent but not browned. Add the chopped beetroot and fennel seeds; cook, stirring, for 5 minutes. Add the dry sherry, if using, along with the tomato purée and horseradish; cook for 1 minute. Pour in the stock with 500ml water, stir well and bring up to the boil.
Reduce the heat to a gentle simmer and cook for 40-45 minutes, until the beetroot is completely tender. Blend the soup in the pan using a stick blenderor transfer to a freestanding blender in batches. Return the soup to the pan, heat through gently and keep warm.
Stir the lemon juice into the hot soup and season, if needed. Divide between warm bowls and dot with ½ teaspoonfuls of goat’s cheese, scattering with the chopped dill and root vegetable crisps.
Typical values per serving when made using specific products in recipe
Energy | 998kJ/ 239kcals |
|---|---|
Fat | 11g |
Saturated Fat | 2.3g |
Carbohydrates | 28g |
Sugars | 24g |
Fibre | 6g |
Protein | 5g |
Salt | 0.6g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
