Borsch Soup Recipes

Ingredients :

500 g

1

110 g

30 ml

1 liter

1

30 ml

Garnish :

30 ml

raw beetroots

large onion, chopped

cabbage, shredded

tomato purée

brown stock

bay leaf

sultanas

few stalks or parsley

salt and ground black pepper

soured cream

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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