Beetroot Apple Borsch with Feta and Sour Cream
Smooth, deeply flavored Eastern European beet soup combining raw beetroot, tart Bramley apples, and aromatic vegetables simmered until tender, then pureed and strained for silky texture. Finished with cooling soured cream, fresh dill, and crumbled feta. Freezes exceptionally well for make-ahead convenience.
Ingredients
- 1 tbsp olive oil
- 3 clove garlic, finely chopped
- 1 medium onion, chopped
- 1 stick celery, finely chopped
- 1 large carrot, finely diced
- 1 ¾ lb beetroot, peeled and cubed
- 2 small Bramley apple, peeled, cored and cut into large cubesGranny Smith1:1tartfruit
similar tartness and structure
- 0.0 oz vegetable stock
- 2 tbsp soured cream(optional)
- fresh dill, sprigs, to serve(optional)
- 1 ¾ oz feta, crumbled(optional)
Instructions
- 1
Heat olive oil in a casserole or large saucepan over low heat.
- 2
Add garlic, onion, celery and carrot, cook until vegetables are softened, about 15 minutes.
- 3
Add beetroot and apple, stir and cook 5 minutes more.
- 4
Pour stock over, season, cover and simmer 45 minutes until everything is tender.
- 5
Cool, transfer to food processor or use stick blender, whizz until smooth.
- 6
Pass soup through a sieve into a clean pan, pushing through as much as possible with a wooden spoon.
- 7
Check seasoning. Cool completely.
- 8
Decant into sealable containers or freezer bags and freeze up to 3 months, or proceed to serving.
- 9
Defrost and warm through until piping hot, checking seasoning.
- 10
Spoon into bowls and top with swirls of soured cream, dill sprigs and feta pieces. Serve with rye bread.
Tips
Raw beetroot cubes more easily than cooked; peel before cubing to prevent staining hands and work surfaces.
Good to Know
Freeze in sealable plastic containers or freezer bags up to 3 months. Defrost in refrigerator before reheating.
Prepare through pureeing and straining step; cool completely, then freeze up to 3 months. Defrost and reheat to serve.
Ladle into bowls, top with swirls of soured cream, fresh dill sprigs and crumbled feta. Accompany with slices of rye bread.
Common Mistakes
Do not skip the sieve straining step to avoid gritty texture from insoluble fiber.
Substitutions
Dairy-Free Swaps
General Alternatives
similar tartness and structure