Iced borscht with hot potatoes and sour cream

Iced borscht with hot potatoes and sour cream

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  • 6 - 8
  • Easy
  • 15 minutes
  • 1 hour
  • Waterkloof Cape Coral Mourvèdre Rosé 2015


  • 8 medium beetroot
  • 1 T salt
  • 8 cups water
  • 50 g sugar
  • 1/3 cup strained fresh lemon juice
  • Fresh cream, for serving
  • Hot boiled potatoes, for serving

Cooking Instructions

Wash the beetroot very well but don’t peel them. Trim the stalks, leaving about 5 cm, and leave on the tails so that the beetroot won’t bleed.

Place in a saucepan with the salt and water. Bring to the boil, reduce the heat and cook, covered, for 1 hour or until tender. Remove the beetroot and strain the liquid.

Stir in the sugar and lemon juice. Taste for sweet-sour balance, adding more sugar or more lemon juice if necessary. If serving in glasses, add a shot of cream but use the beetroot for a salad. If serving in bowls, stir in some peeled, grated beetroot.

Either way, serve well chilled. Pass around the cream and potatoes at the table.

Win a copy of The Great South African CookbookThis recipe is featured in The Great South African Cookbook, a one-of-a-kind collection of dishes that covers the full range of South Africans’ palates.

TASTE contributors Abigail Donnelly, Siba Mtongana and Phillippa Cheifitz all feature in the book.Win a copy of The Great South African Cookbook here (competition closes 24 July 2016).

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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