Recipe

Borscht

Beetroot soup

ger meal

Time—
Yield2 portions
Energy430 kcal
Components0
Contents

Ingredients

  • 2.5mloil, rapeseed
  • 1wholeonion≈ 150 g onion
  • 2clovegarlic
  • 400gbeetroot, rawmatchsticks
  • 100gcarrotshredded
  • 2.5gsugar, white
  • 80gtomato paste
  • 0.5wholecabbage, white, raw≈ 320 g cabbage, white, rawshredded
  • 1000stock, vegetable, low salt (ml (prepared/500ml))≈ 2 cube stock, vegetable, low salt
  • 300gpotatocubed
  • 30mlvinegar, distilled white≈ 30 g vinegar, distilled white
  • 45mlherb, dill, fresh≈ 3.15 g herb, dill, fresh
  • 0.25tspsalt
  • 0.125tspmonosodium glutamate
  • 1tspspice, pepper
  • 2perherb, bay leaf
  • 2tomato (small (80g))≈ 160 g tomatofine dice

Instructions

Process

  1. Prep:
    1. Grate the carrots
    2. Shred the cabbage
    3. Cube the potatoes
    4. Matchstick the beetroot
    5. Dice the tomato
  2. Heat the oil to medium
  3. Add the onion, 4 minutes
  4. Add the garlic, 30 seconds
  5. Add the beets and carrot, saute 10 minutes
  6. Sprinkle with the sugar, add the tomato paste, mix to combine. Cook 2 minutes.
  7. Add the cabbage and stock, cover, bring to a boil then reduce heat and simmer for 15 minutes
  8. Add the potatoes, vinegar, herbs and seasonings; cook, covered, 20 minutes
  9. Add the tomato, cook 5 minutes
  10. Remove from heat; REST 5 MINUTES
  11. Serve, top with more dill

Nutrition details

Show full nutrition and cost table
NutritionPer portionBatch total
Calories430860
Protein12.324.6
Carbohydrates74.9149.7
Total Sugars42.083.9
Free Sugars4.38.6
Fat6.913.8
Saturated Fat1.73.4
Fibre17.034.0
Alcohol0.00.0
Salt1.73.4
Iron3.036.05
Calcium219437
Vitamin B1200
Omega 300
Magnesium105211
Potassium25605120
Caffeine00
Cost£2.72£5.43