Ma Dashper's Recipes

Welcome to the recipe vault!


Here you will find a series of tried and tested recipes that have tickled my tastebuds, and those of my friends and family, over the years...

Beetroot soup (borscht) (V) (serves 4, preparation time 25 minutes, cooking time 40 minutes)


beet soup.png


  • 25g butter

  • 30 ml oil

  • 1 medium onion, chopped

  • 450g raw beetroot peeled and diced

  • 2 sticks of celery

  • 1 cooking apple, chopped

  • 2 litres of vegetable boullion

  • 5 ml cumin seeds

  • 1 bay leaf

  • squeeze of lemon juice

  • seasoning

Optional Extras:

150ml soured cream or creme fraiche (I use the low fat version)

Here’s what you do:

Step 1 - Melt the butter in a large pan with the oil. Adding oil at this point helps to ensure that the butter does not burn. Add the vegetables and apple and sweat them down for at least 10 minutes (20 minutes is better as it seems to release more flavour). Stir every couple of minutes and add a little water if you think that the vegetables are going to stick.

Step 2 - Stir in the cumin seeds and cook for one minute. Pour in the stock and add the bay leaf, lemon juice and seasoning. If you are using Marigold vegetable boullion this is already quite salty, so check before you add salt. Boil and the simmer for 30 minutes.

Step 3 - Leave the soup to cool slightly and then puree the soup and add the sour cream/creme fraiche if using.

Kitchen implements required:

  • Chopping board

  • Sharp knife

  • Colander

  • Large pot

  • liquidiser

#soup #Beetroot #borscht #vegetarian

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© 2015 by Fay Dashper-Hughes. 


Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.