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Chilled Beetroot Soup (Borsch)

We love this recipe for its bright Christmas colours and robust taste. It can be served hot or cold. This soup is a perfect Vegetarian option. Serve it on a tray with ice cubes.
Chilled Beetroot Soup (Borsch)
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You Will Need:

Main Dish
  • 1 large onion, finely chopped
  • ½ t (2,5 ml) Ina Paarman's Green Onion Seasoning
  • 3 T (45 ml) canola oil
  • 4 - 5  medium size beetroot, peeled and roughly cut up
  • 2 large carrots, peeled and roughly cut up
  • 3 sticks of celery, sliced
  • 6 cups (1½ litres) hot water
  • 4 T (60 ml) Ina Paarman's Chicken Flavour Stock Powder
  • 1 t (5 ml) sugar
  • 2 T (30 ml) lemon juice
  • 3 ripe tomatoes, peeled and cut up
Garnish
  • ½ cup (125 ml) cream cheese
  • chives, finely snipped
Main Dish
  • 1 large onion, finely chopped
  • ½ t (2,5 ml) Ina Paarman's Green Onion Seasoning
  • 3 T (45 ml) canola oil
  • 4 - 5  medium size beetroot, peeled and roughly cut up
  • 2 large carrots, peeled and roughly cut up
  • 3 sticks of celery, sliced
  • 6 cups (1½ litres) hot water
  • 4 T (60 ml) Ina Paarman's Chicken Flavour Stock Powder
  • 1 t (5 ml) sugar
  • 2 T (30 ml) lemon juice
  • 3 ripe tomatoes, peeled and cut up
Garnish
  • ½ cup (125 ml) cream cheese
  • chives, finely snipped

Method:

Sauté the onion, pre-seasoned with Green Onion Seasoning, in the canola oil for 10 minutes until soft and beginning to brown (don’t rush this, it adds to the flavour of the soup).

Add the beetroot, carrot and celery. Sauté to develop the flavour of the vegetables. It will take about 3 minutes.

Add the hot water, Chicken Stock Powder, sugar and lemon juice. Simmer covered with a lid for 30 - 35 minutes. Add the tomatoes and cook for a further 10 minutes. Liquidise until smooth. Taste for seasoning. Serve chilled in martini glasses with a dollop of crème fraiche and snipped chives.

Chilled Beetroot Soup (Borsch)

We love this recipe for its bright Christmas colours and robust taste. It can be served hot or cold. This soup is a perfect Vegetarian option. Serve it on a tray with ice cubes.
Chilled Beetroot Soup (Borsch)

You Will Need:

Main Dish
  • 1 large onion, finely chopped
  • ½ t (2,5 ml) Ina Paarman's Green Onion Seasoning
  • 3 T (45 ml) canola oil
  • 4 - 5  medium size beetroot, peeled and roughly cut up
  • 2 large carrots, peeled and roughly cut up
  • 3 sticks of celery, sliced
  • 6 cups (1½ litres) hot water
  • 4 T (60 ml) Ina Paarman's Chicken Flavour Stock Powder
  • 1 t (5 ml) sugar
  • 2 T (30 ml) lemon juice
  • 3 ripe tomatoes, peeled and cut up
Garnish
  • ½ cup (125 ml) cream cheese
  • chives, finely snipped

Method:

Sauté the onion, pre-seasoned with Green Onion Seasoning, in the canola oil for 10 minutes until soft and beginning to brown (don’t rush this, it adds to the flavour of the soup).

Add the beetroot, carrot and celery. Sauté to develop the flavour of the vegetables. It will take about 3 minutes.

Add the hot water, Chicken Stock Powder, sugar and lemon juice. Simmer covered with a lid for 30 - 35 minutes. Add the tomatoes and cook for a further 10 minutes. Liquidise until smooth. Taste for seasoning. Serve chilled in martini glasses with a dollop of crème fraiche and snipped chives.

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