Cold Borsht

Cold Borsht Recipe Type : Vegan option Author: By kind permission of Denise Phillips, Jewish chef and food writer Prep time: 30 mins Cook time: 60 mins Total time: 1 hour 30 mins Serves: 6 Borsht is a great Ashkenazi favourite soup – every family has its own version. Use fresh beetroots for the sweetest results, however vacuum-packed non-vinegar pre-packed beetroots will also do. It is perfect for a Yom Tov or Shabbat lunch meal, as it needs to be prepared in advance and served cold. Beetroot is considered a “super food” as it contains betaine, a substance that relaxes the mind and trytophan (also found in chocolate) and contributes to a sense of well being. Enjoy the special qualities of this burgundy-coloured cold soup topped with some sour cream. Ingredients FOR THE SOUP: 500 g raw beetroot, peeled 200 g red cabbage, finely shredded 2 tablespoons olive oil 2 potatoes, peeled and roughly chopped 1 red onion, peeled and roughly chopped 2 cloves garlic, peeled and finely chopped 3 carrots, peeled and roughly chopped 6 salad tomatoes, peeled and de-seeded 1 litre vegetable stock juice of 1 lemon 2 tablespoons brown sugar salt and freshly ground black pepper, to taste FOR THE GARNISH: 250 ml sour cream or soya cream sprigs of fresh dill Instructions Grate the beetroot in a food processor. Be careful as the juices do stain! Heat a large pan with olive oil and sauté the beetroot, cabbage, onions, and garlic for about 10 minutes to soften. Add the potatoes, carrots, tomatoes, stock and lemon juice. Bring to the boil and simmer for 40 minutes or until the vegetables are all soft. Purée in a liquidiser so that is nice and smooth. Add the brown sugar and check seasoning. Leave to cool for a minimum of 4 hours or refrigerate over night. To serve the stylish way: Ladle the soup into deep bowls and garnish with a generous dollop of sour cream or soya cream and a sprinkling of fresh dill. 3.2.1255 For more delicious recipes, and details of Denise’s cookery classes, please visit the Denise’s Kitchen website . All classes can be tailored for vegetarians. Denise’s Kitchen Tel : 01923 836 456 Email : denise@jewishcookery.com Web : www.jewishcookery.com