Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 8 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
8
- 350grams beetroot, peeled and grated
- 450grams potatoes, peeled and chopped into cubes
- 2L chicken stock, made with 2 stock cubes
- 250grams carrots, peeled and chopped
- 4tablespoons olive oil, divided
- 2 sticks celery, sliced
- 1 medium onion, peeled and diced
- 1 medium red capsicum, cored and diced
- 4tablespoons tomato paste
- 2 cloves garlic, peeled and minced
- 3tablespoons dill, fresh, chopped
- 4tablespoons sour cream (to serve)
Description
Borscht is one of the most famous Ukrainian dishes, a vibrant and hearty beet and potato soup perfect for colder days.
Method
Step 1 of 3
Heat half of the olive oil in a large, deep pot and tip in the grated beetroot. Cook for 10 minutes, stirring, to soften. Pour over the chicken stock and add the potatoes and carrots. Cook for 10-12 minutes until tender.
Step 2 of 3
Heat the rest of the oil in a large non-stick pan and cook the onions, celery and capsicum for 8-10 minutes to soften. Stir in the garlic and tomato paste and cook for 1 minute. Pour this mixture into the soup pot and stir well.
Step 3 of 3
Stir in the dill, cook for 2-3 minutes and serve with a dollop of sour cream on top.
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