Chilled Borscht

I wasn’t sure about this. It’s been a hot day and he’s been working hard in the garden. I know he likes beetroot, and he likes gazpacho but still…. 

1.2kg beetroot

5 spring onions

2 cucumbers, peeled, deseeded & cut into chunks

50g celery, chopped

300g crème fraiche

3tbsp balsamic vinegar

3tbsp olive oil

1 ½ tbsp maple syrup

Salt & white pepper

300g ice, crushed

This needs to be started the day before which means that you need to be sure that tomorrow will be a hot day. As this is a Polish derivative, the soundtrack to Three Colours Red will really add something if playing in the kitchen.

Heat the oven to 200c/Gas6. Wrap each beetroot in foil and cook for 90 mins. Leave to cool. Peel – it should be easy to just rub the skin off – and cut into chunks.

Cut the white parts of the spring onions off and put in the food processor (Save the green parts). Add the beetroot, cucumber, celery, 250g of the crème fraiche, and get it smooth.

Add the balsamic vinegar, oil, maple syrup, a tsp and a half of salt and a very big pinch of white pepper and give it another pulse.

Refrigerate overnight.

To serve, ladle into bowls and sprinkle each with crushed ice and the chopped green parts of the spring onions. The boy likes this with piping hot garlic bread. He’s in a sleeveless t-shirt and it’s hard to resist him. It turns out he likes the soup - it has an earthy sweetness that appeals to him.