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Beetroot & Carrot Borscht

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

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.

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