L I V E 2 4 -SE V EN


KILPECK INN – RECIPE BEETROOT & SMOKED VODKA SOUP


“Beetroot is one of my favourite ingredients”, says Ross Williams, Head Chef at the Kilpeck Inn. “It’s so versatile and can be paired with so many other flavours. This is a variation on a traditional Russian Borscht and looks and tastes fantastic. We use locally distilled Chase Smoked Vodka to give another layer of flavour, cutting through the sweet earthiness of the beetroot.”


INGREDIENTS: • 1kg fresh beetroot, peeled and roughly chopped


• ½ head celery, chopped • 1 large white onion, roughly chopped • 1.5 litres vegetable stock • 100ml vodka • To garnish: fresh horseradish cream, chopped chives, rye bread


METHOD: • Put a little vegetable oil in the bottom of a large saucepan and add the onion, celery and beetroot. Cook over a low heat, stirring regularly, for 15-20 minutes or until the onion has started to soften


• Add the stock and simmer for an hour or until the beetroot is soft and cooked thoroughly. Add the vodka (if you want to remove the alcohol return to the heat for 10 minutes or so to let it evaporate) and blitz using a food processor or a hand blender. Check for seasoning and consistency (if it’s too thick for your liking add some hot water)


• Garnish with a spoon of horseradish cream and some chopped chives and serve with fresh rye bread


The Kilpeck Inn, Kilpeck, Hereford HR2 9DN Tel: 01981 570464 www.kilpeckinn.com


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