Beetroot & Carrot Borscht
Preparation time is 15minutes
Cook time is 1hours 30minutes
Total time is 1hours 45minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 2tablespoons vegetable oil
- 2tablespoons fresh lemon juice
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 large beets
- 1 onion
- 1 carrot
- 1 celery stalk
- 110grams tomatoes, chopped
- 1 clove garlic, chopped
- 6 cups vegetable stock
- 2 bay leaves
- 4 whole cloves
- 1/2 cup sour cream (for serving)
Nutrition per serving
825kJ / 197Cal
825 Kilojoules or 197 Calories
9% of daily energy intake*
Protein
1.7grams
Fat
15.9grams
Carbs
12.1grams
Sugars
10.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Roughly shred the beets, onion, carrot, and celery.
Step 2 of 6
Heat the oil in a large saucepan over medium-low heat. Add the beets, onion, carrot, and celery, and cook, stirring occasionally, for 5 minutes, or until just softened.
Step 3 of 6
Stir in the tomatoes with their juices and the garlic. Cook, stirring often, for 2-3 minutes. Stir in the stock and return to a boil.
Step 4 of 6
Tie the bay leaves and cloves in a small piece of rinsed cheesecloth. Add to the pot. Reduce the heat to low and cover. Simmer for 1 1/4 hours.
Step 5 of 6
Discard the cheesecloth packet. Stir in the lemon juice and season with salt and pepper.
Step 6 of 6
Top each serving with a dollop of sour cream.
Categories
- Seafood free
- Tree nut free
- Lunch
- Egg free
- Carrot
- Low sugar
- Sesame free
- Halal
- Soup
- Eastern European
- Wheat free
- Soy free
- Dinner
- Peanut free
- Licensed
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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