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Light Borscht

Recipe by The Devilled Egg | The Online Cookery School


  • 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 garlic rapeseed oil
  • For decoration: dill tops and soured cream


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.

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