1 small onion
1 clove garlic
200g raw beetroot
½ celery stick (about 30g)
200g chopped tomatoes
1 stock vegetable cube
1 x 5ml spoon dill
2 x 5ml spoon coriander
4 x 15ml spoons reduced fat sour cream or crème fraiche (optional)
Chopping board, vegetable knife, garlic press, vegetable peeler, grater, large saucepan with lid, mixing spoon, measuring jug, measuring spoons.
- Prepare the ingredients:
- peel and finely slice the onion;
- peel and crush the garlic;
- peel and grate the carrot;
- wash and grate the beetroot;
- peel and dice the potatoes into 2cm cubes;
- thinly slice the celery;
- cut and thinly slice the cabbage;
- chop the dill and coriander.
- Spray a large saucepan with oil and heat gently, add the onion and cook until lightly browned.
- Add the crushed garlic and grated carrot and cook gently until softened.
- Add the potatoes, beetroot, celery and cabbage. Mix well.
- Add the chopped tomatoes and black pepper to season. Mix well.
- Add enough hot water to cover the vegetables and bring to the boil.
- Crumble in the stock cube and mix well.
- Turn down the heat and simmer for 40 minutes until all the vegetables are cooked. Add more water if need be.
- Add the chopped herbs and simmer for a further 5 minutes.
- Optional - serve with a spoon of sour cream on top.
- Dried dill could be used if fresh is unavailable. Use ½ x 5ml spoon of dried dill. Fresh dill (and many other herbs) can be frozen to help prevent food waste.
- Use pre-cooked beetroot (not pickled in vinegar) to speed up the cooking of the borscht. The beet can be grated or chopped.
- This version of borscht is more stew-like than a soup. Add more water to make a soup.
Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?
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