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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.
new bortsch
Submitted by galadrielle 14 January 2010
A winter warming soup and a great new twist on a classic
Ingredients
300g roasted beetroot, beef or other stock, 1 carrot, 1 celery stick, 1 red onion, 100g roquefort or St Agur cheese, duck or goose fat for frying onion.
Method
Melt goose fat in a large pan and sweat the chopped red onion, adding the chopped celery and then the chopped carrot. Continue cooking gently for ten minutes. Add beetroot and stock and simmer for 15 minutes. Liquidise and then return to the pan, adding the chopped roquefort cheese. Cook gently, stirring constantly as the cheese dissolves slowly.Recipe images are not uploaded yet.
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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.
