Red cabbage and beetroot borscht recipe
This warming Ukranian-inspired soup uses earthy beetroot, red cabbage and potato for a deliciously comforting dish that's perfect on chilly days.
See method- Serves 2
- 5 mins to prepare and 25 mins to cook
- 265 calories / serving
- Freezable
- Healthy
Ingredients
- dash of olive oil
- 150g red onion, chopped
- 150g beetroot, peeled and chopped
- 150g potato, chopped
- 200g red cabbage
- 150ml glass red wine
- crème fraîche, to serve
- sprinkle of chives, chopped
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Shop ingredientsEach serving contains
- Energy
- 1105kJ 265.0kcal
- Fat
- 8g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 17g
of the Reference intake
Carbohydrate 32.0gProtein 6.0gFibre 9.2g
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Method
- Fry the onion in olive oil for 10 minutes over a low heat.
- Put 400ml of water, the beetroot and potato in a large covered pan, bring to boil, reduce the heat and simmer for 10 minutes.
- Add the cabbage to the onion, and cook for 5 minutes. Add the wine and cook for 2-3 minutes
- Blend the potato and beetroot until smooth, then add theonionand cabbage and season. Serve with crème fraîche and freshly chopped chives.
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