Look forward to warmer days ahead with this colourful and refreshing cold borscht soup. While the beetroot is a popular addition to smoothies for its colour and health benefits, it is equally delicious and pretty when made into a soup.
Chef: Justine Schofield
Serves: 4 as entree
Preparation time: 10 minutes
Cooking time: 30 minutes
3 medium beetroot, rinsed well
1 medium desiree potato
400ml vegetable stock
1 small peeled French shallot, chopped
1 lebanese cucumber,chopped
½ cup greek yoghurt
1 tsp of grated fresh or jarred horseradish
½ lemon, juiced
1 bunch chives, sliced
4 tbsp creme fraiche
Salt & white pepper
Extra virgin olive oil, to serve
Place the beetroot and potato into the basket of the pressure cooker pot. Add 5cm of water in the base of the pot and then place the basket in. Lock in the lid and bring to full pressure. Turn the heat to medium and cook for 15-30 minutes until tender (this will depend on how large your beetroot are). Release the steam once cooked and cool completely before peeling the beetroot and potato.
To make the chilled soup, place all ingredients into a blender, leaving some creme fraiche for serving. Process till smooth and there are no lumps. Season to taste then chill in the fridge for 30 minutes before serving.
Serve chilled with a garnish of chopped chives, spoonful of creme fraiche and a drizzle of extra virgin olive oil.