Red Borscht Soup

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Cook up a batch of nourishing red borscht soup and serve in a bowl with soured cream and dill on top.


1 tablespoon Organic coconut oil
3 Beetroots chopped
1 Carrot chopped
1 Celery stick chopped
1 Potato chopped
1 Onion finely chopped
4 Garlic cloves finely chopped
1500ml Beef or vegetable stock
1/2 Green cabbage shredded
4 tablespoons Canned tomatoes
Onion salt to taste
Pepper to taste
Soured cream


Melt the coconut oil in a saucepan and place the chopped beetroot, carrot, potato, garlic, onion and celery and fry.

Tip in the stock and pepper and onion salt to taste.

Bring to the boil, cover with a lid and simmer for 20 minutes.

Tip in the cabbage and tomatoes, cover the pan and cook for a further 15 minutes.

Taste and add more salt and pepper if needed. Serve with soured cream and fresh dill on top.

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