Chunky Beetroot, Potato and Beef Soup
1 hour 5 minutes
Here's a healthy version of borscht, the Eastern European beetroot soup. The beetroot are full of folate and vitamin C, and the potatoes contribute vitamins C and B6.
Leslie Glover
1 person made this
Ingredients
Serves: 4
- 2 teaspoons olive oil
- 6 spring onions, thinly sliced
- 4 cloves garlic, finely chopped
- 1.25 kg fresh beetroot, peeled and cut into 1-cm cubes
- 350 g potatoes, peeled and cut into 1-cm cubes
- 2 carrots, thinly sliced
- 1⁄4 cup (60 ml) red wine vinegar
- 1 tablespoon sugar
- 1⁄4 teaspoon pepper
- 375 g trimmed top round beef steak, cut into 1-cm chunks
- 1⁄4 cup light sour cream
Directions
Preparation:30min ›
Cook:35min ›
Ready in:1hour5min
- In large saucepan, heat oil over moderate heat. Add spring onions and garlic, and sauté for 2 minutes or until spring onions are tender.
- Add beetroot, potatoes, carrots, vinegar, sugar, pepper and 4 1⁄2 cups water. Bring to boil, reduce to a simmer, cover and cook for 15 minutes or until beetroot and potatoes are almost tender. Add beef and cook for 15 minutes or until just cooked through. Serve topped with a dollop of sour cream.
