'Borscht' beetroot ketchup
by GBC Kitchen
Ingredients
Metric
Imperial
- 375g of cooked beetroot, (approx. 3)
- 2 garlic cloves, roughly chopped
- 1 pinch of ground allspice
- 120g of water
- 70g of balsamic vinegar
- 1 pinch of salt
- 1 pinch of ground white pepper
- 1 pinch of cayenne pepper
- 70g of soft light brown sugar
- 1 tbsp of sour cream
- 1 pinch of finely chopped chives
SAVE RECIPE
Method
1
Add all of the ingredients (apart from the brown sugar, sour cream and chives) to a blender and blitz until almost smooth. Transfer to a saucepan over a low-medium heat then stir in the brown sugar
- 375g of cooked beetroot, (approx. 3)
- 2 garlic cloves, roughly chopped
- 1 pinch of ground allspice
- 120g of water
- 70g of balsamic vinegar
- 1 pinch of salt
- 1 pinch of ground white pepper
- 1 pinch of cayenne pepper
- 70g of soft light brown sugar
2
Bring to a simmer, stirring occasionally, then cook uncovered for 30 minutes until thickened and reduced
3
Taste and adjust the seasoning as needed, then leave to cool before placing into a serving bowl and topping with a spoonful of sour cream and fresh chives. Serve as a dip for chips, or as a condiment for sandwiches or other dishes. It will keep in the fridge, covered, for up to a week
- 1 tbsp of sour cream
- 1 pinch of finely chopped chives
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