Chilled Summer Borscht
Chilled Summer Borscht



  • 1 onion, halved
  • 2 chopped celery stalks
  • 1 bay leaf
  • 1 tbsp honey
  • 1.5 litres veg stock
  • 500g diced beetroot
  • Small piece of ginger, grated
  • 100g chopped radishes
  • ½ cucumber, diced
  • 4 sliced spring onions
  • 1 tbsp chopped dill
  • Cook the onion, celery, honey, bay leaf and stock with some seasoning in a pan for 20 mins, simmering constantly. Strain the stock into a separate pan and add the beetroot. Simmer for 15 mins, or until the beetroot is tender. Let the broth cool, then place in the fridge to chill.
  • Stir the ginger into the soup just before serving, and garnish with radishes, cucumber, dill and spring onions.
30 mins
4 serving

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