Soups
Meat-free Beetroot Borscht
There are countless versions of borscht, and this one is among the simplest. It is meat-free, uses everyday ingredients and gets its beautiful colour from beetroot. It makes a warming soup for four.
Prep: 20 min
Cook: 40 min
Servings: 4
Energy: 224 kcal per serving
Method
01.
Heat the oil in a saucepan and fry the chopped leek and celery for two to three minutes until softened but not browned. Add the grated peeled beetroot, most of the carrots and the potatoes. Pour in the stock, bring to the boil, reduce the heat and simmer for forty minutes. Stir occasionally.
02.
Season the soup and stir in the vinegar and sugar. Serve with the sour cream and the remaining grated carrot. Your hands will stay clean! Simply use a food processor attachment for grating the beetroot and/or put on rubber gloves when peeling and grating.
