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Borscht
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Prep Time:
15 minutes
Cook Time:
125 minutes
Total Time:
140 minutes
Nutrient-packed beetroot soup with a mix of veggies for added flavor and health benefits.
Ingredients:
  • 4 (about 500g) beetroot, peeled, quartered
  • 1 carrot, peeled, chopped
  • 1 parsnip, peeled, cut into chunks
  • 1 leek, white part only, sliced
  • 1 onion, peeled, chopped
  • 80ml lemon juice
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 3 bay leaves
  • 1.5l beef
  • 250ml sour cream
  • 80.00 ml chopped dill
  • Rye bread, to serve
Instructions:
  • Combine beetroot, carrot, parsnip, leek, onion, lemon juice, spices, bay leaves, and stock in a large saucepan. Bring to a boil, then simmer on low heat, partially covered, for 2 hours. Once slightly cooled, blend in batches, season generously with salt and pepper, and return to the saucepan to warm. Serve in bowls, topping with sour cream and dill, alongside rye bread.

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