Beetroot soup
More commonly known as Borscht, this soup has its origins in eastern Europe, where the beetroot is king. It’s vivid colour makes it a soup with a difference with a velvety texture and sweet taste from the combination of vegetables. It’s normally served with sour cream and maybe some chopped spring onions. This soup is not on everyone’s radar but like them all they are easy to make, highly nutritious and always offer a heart warming meal.
Servings:
Ingredients
- 1 whole Carrot peeled & diced (£0.10)
- 2 stick Celery diced (£0.16)
- 1 whole parsnip peeled & diced (£0.13)
- 4 cloves garlic peeled & minced (£0.12)
- 1 whole Onion peeled & diced (£0.13)
- 1 whole Apple peeled, cored and diced (£0.25)
- 500 grams Beetroot 4 beets peeled & diced (£1.80)
- 2 stock cube chicken stock make 650ml
- 5 grams ginger peeled & minced (£0.01)
- 26 ml olive oil 2 tablespoons (£0.13)
- 1 whole Leek chopped (£0.40)
- 50 ml Soured cream 4 tablespoons (£0.12)
- 4 whole Spring onions (£0.29)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 20 minutes
Cook Time: 2 hours
- Peeled and prepare all the vegetables.
- Heat the oil then fry the onions for about 3 minutes, then add all the prepared vegetables, stirring everything together.
- Add chicken or vegetable stock and reduce the heat to a simmer for about 2 hours.
- Transfer soup to a food processor and blitz. If the resulting liquid is to thick then add some extra stock.
- Serve with warm bread and dress with sour cream and some spring onion shavings.
Follow Us!
