Borscht

Ingredients

• 4 beetroots, grated
• 1 onion, 2 carrots, diced
• 2 potatoes, cubed
• 1/4 cabbage, shredded
• 2 garlic cloves
• 1 can chopped tomatoes
• 1.5 litres stock
• 1 tbsp vinegar
• 3 tbsp oil
• Soured cream and dill to serve
• Salt and pepper

Instructions

1. Soften the onion and carrot in oil.
2. Add the beetroot, garlic and tomatoes; cook 5 minutes.
3. Pour in the stock and add the potatoes; simmer 20 minutes.
4. Add the cabbage and vinegar; cook 10 more minutes.
5. Season and serve with soured cream and dill.

Serving suggestions

• Serve with dark bread.

Storage & reheating

Keeps 4 days; even better the next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions