Domenica’s Chilled Borscht

12:40 am on 12 February 2008

(Serves 8)


  • 1 fennel bulb
  • 1 celery stick
  • 1 onion
  • ½ carrot
  • 3 tblsp olive oil
  • 1 large ‘Agria’ potato
  • 4 large beetroot
  • ¼ red cabbage
  • 2 litres chicken stock


Finely dice the fennel, celery, onion and carrot.  Sautee, with the oil for 2 or 3 minutes on medium heat.

Largely dice the potato and beetroot, and roughly chop the cabbage, cook for a further 5 minutes, stirring constantly to prevent the vegetables from sticking to the bottom.

Add the stock and cover with lid, bring to a simmer and remove lid, cook until the beetroot is tender and cooked all the way through.

Remove from heat and blend until smooth, add salt and pepper to taste and chill over night.

Garnish with sour cream, olive oil and chopped dill.

John Hawkesby’s Wine Suggestion

Chenin Blanc

  • Collards 2005
  • Esk Valley 2007
  • Margrain 2007

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