Beetroot borscht
There’s something about the vibrant scarlet hue of borscht that feels rather cheering at this time of year. This is a classic Eastern European soup that in many ways mirrors the Italian minestrone – what you put in it and why can differ from season to season, village to village and country to country. We’ve opted for a simple winter vegetable version.
1 HOUR | SERVES 4 | EASY| LC
rapeseed oil 2 tbsp
beetroots 3 medium (about 500g), peeled and diced
onion 1, diced
carrot 1, diced
celery 1 stick, diced
bay leaves 2
black peppercorns crushed to make Ω tsp
beef stock 1.5 litres
chopped tomatoes 400g tin
potatoes 2 medium (about 500g), diced
Savoy cabbage Ω (about 300g), shredded
apple cider vinegar 1 tbsp
soured cream 75ml
dill a handful, to serve
Heat the oil in a large pan or casserole over a medium heat and add the beetroots, onion, carrot and celery with a pinch of salt, the bay leaves and black pepper. Cook for 10 minutes, stirring regularly, until the vegetables are softening around the edges, adding a splash of water if they stick. Pour in the stock and chopped tomatoes, and simmer gently for 20 minutes. Stir in the potatoes and cook for another 20 minutes until the beetroot and potatoes are cooked through.
2 Stir in the cabbage and simmer for 5 minutes until the cabbage is just cooked but still has a little bite. Season and stir in the apple cider vinegar. Divide between bowls and top with soured cream and dill.
PER SERVING 353 kcals | fat 11.7G saturates 3.2G | carbs 40.5G | sugars 21.2G fibre 12.5G | protein 15.2G | salt 0.7G