Red Borscht Soup
Featured Product:
Onion Salt
Cook up a batch of nourishing red borscht soup and serve in a bowl with soured cream and dill on top.
Ingredients
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
Dill
Instructions
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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