Borsch Soup Recipe

Borsch Soup Recipes

Ingredients :

500 g


110 g

30 ml

1 liter


30 ml



Garnish :

30 ml

raw beetroots

large onion, chopped

cabbage, shredded

tomato purée

brown stock

bay leaf


few stalks or parsley

salt and ground black pepper


soured cream

Method :
  1. Thinly peel and grate the beetroots.

  2. In a large covered pan simmer the vegetables, lemon rind and juice, tomato purée, stock, bay leaf and parsley stalks, salt and pepper for 30-45 minutes, or until the vegetables are tender.

  3. Adjust the seasoning if necessary and discard the bay leaf and parsley stalks.

  4. Just before serving, stir in the sultanas and garnish with the soured cream.

Serves 4

Per Serving : 2 g fat, 5 g fiber.

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