Borscht
5
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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
1
Heat oil in a large saucepan over medium heat. Add onion, leek and carrot and cook, stirring, for 5 minutes or until softened.
2
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.
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