This recipe is adapted from Felicity Cloake’s ‘Perfect Borscht’ recipe for the Guardian. I’ve just left out the cabbage, swapped the butter for olive oil so it doesn’t go hard when cooled and added a few of my own toppings. If you haven’t seen Felicity’s book 'Completely Perfect' or her Guardian articles they are brilliantly helpful as she has road-tested most of our staple dishes to find the ‘perfect’ recipe. Not sure how she’d feel about me cooling it down…and sorry if the omittance of cabbage is a no go to true borscht enthusiasts. Maybe it should just be called ‘chilled beetroot soup’!
Our beef broth is made using grass-fed organic British beef bones and slow-cooked for 24-hours. Made up of 40% bones, this is a deep and rich broth with an umami hit.View product
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