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Light Borscht

Prep Cooking Serves
10 mins 20 mins 2 Adults

 

Recipe by The Devilled Egg | The Online Cookery School

Ingredients

  • 250g cooked beetroot
  • 1 small bunch of dill
  • 1 teaspoon of ground cumin
  • 1 small cucumber (or 1/2 a large one)
  • 100ml water
  • 1/2 teaspoon of Fussels Garlic Rapeseed Oil
  • For decoration: dill tops and soured cream

Method

If using raw beetroot, scrape and boil until tender for about 20 minutes, remove and cool in cold water before chopping, pre -cooked beetroot is fine.

Blend all the soup ingredients, adding more water if necessary.

Pour into bowls or shot glasses, decorate with a swirl of cream and a little dill.

Trios

All the Fussels best sellers, tripled up and packaged together in special offers!

Choose Three of the Following

Trio Of Flavoured Rapeseed Oil for Cooking

£10.00£12.00

Smoked Rapeseed Oil (Pack Of 3)

£10.00£12.00

Garlic Rapeseed Oil (Pack Of 3)

£10.00£12.00

Chilli Rapeseed Oil (Pack Of 3)

£10.00£12.00

Sicilian Lemon Rapeseed Oil (Pack Of 3)

£10.00£12.00

Truffle Infused Rapeseed Oil (Pack of 3)

£19.20£24.00

3 X 500ml Bottles Of Cold Pressed Rapeseed Oil

£12.00£13.50
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