Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Borscht by WW

Borscht

5
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
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

  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.

Notes

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

You might like

You might like