Borsch (Beetroot Soup)

A vibrant vegetarian beetroot soup simmered with root vegetables and caraway seeds, liquidised until smooth and served with soured cream.

Vegetarian Healthy Gluten Free Winter Beetroot

Estimated Nutrition

Calories

245.1

kcal / serving

980.5 kcal total

Carbs

47.1g

per serving

188.4 g total

Fat

3.2g

per serving

12.8 g total

Protein

7.1g

per serving

28.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

1.5

Vegetable Stock

enough to cover the vegetables with 284ml spare

NutsSeeds

clove

Garlic

chopped roughly

piece

Bay Leaf

tbsp

Caraway Seeds

tsp

Salt

to taste

tsp

Black Pepper

freshly ground, to taste

Vegetables

Beetroot

peeled and roughly chopped

450

Carrot

peeled and roughly chopped

piece

Shallot

peeled and roughly chopped

stick

Celery

chopped roughly

Method

Season with salt and pepper, then pass through a medium sieve.

Remove the bay leaf and blend the soup until smooth.

Peel and roughly chop the beets, carrots, shallots, garlic, and celery.

Reheat gently without boiling and serve with soured cream.

Cover the pan, reduce heat, and simmer for 1 hour until vegetables are tender.

Place vegetables in a large pan with the bay leaf and caraway seeds.

Cover the mixture with vegetable stock and bring to a rapid boil.