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Cranberry Borscht

Submitted by Julie Sutton 11 June 2009

Serve hot or cold Spoon into bowls, top with sour cream and dill



6 medium beetroot cubed,4 chopped cloves garlic,1 1/4 litres vegetable stock,1 tsp salt,1/2 tsp pepper,1 cup fresh cranberries,2 tbsp sugar,zest and juice of orange


Place beetroot, garlic and stock in a pan and cook till vegetables are tender
Add cranberries, sugar, orange zest and juice
Cook for another 30 mins
Pulse in blender
Season to taste

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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