Borscht

Name: Borscht
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 tbs Olive oil; 1 medium Red onion chopped; 1 whole Leek thinly sliced; 1 medium Carrot(s) chopped; 500 g Beetroot peeled; 3 cup(s) Vegetable stock (750ml); 0.333 cup(s) Extra light sour cream (80g); 0.25 tsp Ground nutmeg; 1 tbs Fresh dill chopped; 4 slice(s) Dark rye bread (4x40g), toasted

Points®

Total Time

1 hr

Prep

20 min

Cook

40 min

Serves

Difficulty

Moderate

Originating in Russia, this soup is made from beetroot. We’ve added a few more winter vegetables for extra taste and dark rye so you can enjoy every last mouthful!

Ingredients

Olive oil

1 tbs

Red onion

1 medium, chopped

Leek

1 whole, thinly sliced

Carrot(s)

1 medium, chopped

Beetroot

500 g, peeled

Vegetable stock

3 cup(s), (750ml)

Extra light sour cream

⅓ cup(s), (80g)

Ground nutmeg

¼ tsp

Fresh dill

1 tbs, chopped

Dark rye bread

4 slice(s), (4x40g), toasted

Instructions

Heat oil in a large saucepan over medium heat. Add onion, leek and carrot and cook, stirring, for 5 minutes or until softened.
Add beetroot and stock and bring to the boil. Reduce heat and simmer, covered, for 30 minutes or until beetroot is tender. Set aside to cool slightly. Using a food processor or stick blender, process soup until smooth. Top with sour cream and sprinkle with nutmeg and dill. Serve with bread.

Notes

Suitable to freeze (without sour cream and dill) for up to 3 months.

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Borscht

Ingredients

Instructions

Notes

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