Beetroot Borscht

    45 minutes

    This is a completely vegetarian and vegan version of borscht, the Russian beetroot soup. Very healthful and tasty.

    11 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, cut into half moons
    • 1 carrot, grated
    • 2 beetroot, grated
    • 6 cups vegetable stock
    • 500g cabbage, shredded
    • salt and pepper, to taste
    • 2 bay leaves
    • 1/2 lemon
    • parsley, to garnish

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a saucepan and fry the onion a few minutes, then add carrot and beetroot.
    2. Bring the stock to a boil and add the cabbage. Season with salt, pepper and bay leaves. Add the fried vegetables and squeeze in the juice of the lemon. Cover and simmer over low heat 20 minutes.
    3. Serve, sprinkled with parsley.

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