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.

    1 person made this

    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

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. In large saucepan, heat oil over moderate heat. Add spring onions and garlic, and sauté for 2 minutes or until spring onions are tender.
    2. 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.

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