Borscht Recipe

This is a traditional Russian recipe for what is essentially beetroot and red cabbage soup. It is nutrient dense and can be made with meat as well. This is a vegetarian version and posted for a couple of my clients, both of whom are on liquid diets. It is a nutrient and mineral dense option that will still contain a decent amount of dietary fibre. This is also a good option for people whose kids don’t like vegies. Put it in the blender and let them stir through their own sour cream.

Ingredients:

1kg beetroot
3 carrots, peeled and grated
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion
6 oz tomato paste (170 grams or 6 tablespoons or one small tin. I have used half a tin and it was fine)
3/4 cup of water
1/2 medium head of cabbage, cored and shredded
1 tin of diced tomatoes, drained (I have used a whole can of crushed tomatoes)
3 cloves of garlic, diced
Salt and pepper1 teaspoon of white sugar

Method

Fill a large pot with 2 litres of water and boil. Add beetroot and cook til the colour leaches out (about ten minutes. You can put these on to boil while you chop up the other things)

Add carrots and potato and cook until tender, about 15 minutes. Add cabbage and diced tomatoes.

Heat oil in a skillet. Add onions, cook until translucent. Add tomato paste and water til well blended and then transfer to pot.

Add raw garlic to pot. Cover pot and turn off heat. Let stand for five minutes. Taste. Season with salt, pepper and sugar as desired.

To serve

Can be left chunky. I prefer to dice vegetables finely and leave as is. Can be blended. Pour into bowl, add sour cream as desired.

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