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Red cabbage and beetroot borscht recipe
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75 ratings
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
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
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1105kj
265kcal
13%
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Fat
8g
11%
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Saturates
3g
15%
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Sugars
17g
19%
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Salt
0.5g
<1%
of the reference intake
Carbohydrate 32g
Protein 6g
Fibre 9.2g
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 the onion and cabbage and season. Serve with crème fraîche and freshly chopped chives.
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