'Borscht' Beetroot Ketchup Recipe
A rustic dip or condiment with that classic ketchup tang, this borscht-inspired alternative heroes the deep purple of beetroot instead of the more common tomato. Great with fried potatoes, and unbelievable in a bacon sandwich.
Ingredients
- 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
Method · 40 min
- 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
- Bring to a simmer, stirring occasionally, then cook uncovered for 30 minutes until thickened and reduced
- 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
