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Soup · Eastern European

Vegan Borscht with Beans and Dill

45 min Serves 4 ~212 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 500 g raw beetroot
  • 300 g white cabbage
  • 2 carrots
  • 1 onion
  • 1 butter beans
  • 900 ml vegetable stock
  • 15 g fresh dill

Nutrition (per serving)

Calories
212 kcal
Protein
10.6 g
Carbohydrate
32.2 g
of which sugars
17.9 g
Fat
1.2 g
of which saturates
0.2 g
Fibre
11.8 g
Salt
2.59 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel and coarsely grate the beetroot and carrots, and shred the cabbage.

  2. 2

    Fry the chopped onion in a splash of oil for 3-4 minutes until softened.

  3. 3

    Add the grated beetroot and carrots, shredded cabbage and vegetable stock, bring to a simmer and cook for 20 minutes.

  4. 4

    Stir in the drained butter beans and simmer for 5-10 minutes more until the vegetables are tender.

  5. 5

    Scatter over the chopped dill and serve.

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