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Borsch Vegetarian Beetroot Soup

Ingredients

500g Beetroot, peeled and chopped into thick matchsticks

2 Onions, peeled and chopped

500g White cabbage, shredded thinly

2 tbsp Olive oil

1.5 litres Vegetable stock

2 tbsp Lemon juice, freshly squeezed

Freshly ground sea salt and black pepper

Sour cream and parsley to garnish

Thick crusty bread for serving

Method

Heat the olive oil in a GreenPan Stockholm Multilayer 20cm Casserole. Add the beetroot, onion, a pinch of salt and sauté for approximately 5 minutes, stirring occasionally. Add the shredded cabbage and pour in the vegetable stock. Bring to the boil then reduce heat and cover. Simmer on a low heat for approximately 30 minutes or until vegetables are softened. Add the lemon juice and season generously with freshly ground salt and pepper. Serve with a dollop of sour cream, a sprinkle of parsley and thick crusty bread. Serves 4-6.

Last modified on Tuesday, 17 July 2012 13:40
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