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.