Vegetarian Borscht with Soured Cream
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Ingredients
- 500 g raw beetroot
- 300 g white cabbage
- 2 carrots
- 1 onion
- 900 ml vegetable stock
- 100 ml soured cream
- 15 g fresh dill
Nutrition (per serving)
- Calories
- 164 kcal
- Protein
- 5.2 g
- Carbohydrate
- 20.1 g
- of which sugars
- 18 g
- Fat
- 5.5 g
- of which saturates
- 3.1 g
- Fibre
- 6.8 g
- Salt
- 2.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and coarsely grate the beetroot and carrots, and shred the cabbage.
- 2
Fry the chopped onion in a splash of oil for 3-4 minutes until softened.
- 3
Add the grated beetroot and carrots, shredded cabbage and vegetable stock, bring to a simmer and cook for 25-30 minutes until the vegetables are tender.
- 4
Ladle into bowls, top each with a spoonful of soured cream and scatter with the chopped dill.
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