SCJ_May19

Borscht Soup

Serves: 4
Download PDF

Ingredients

  • 1 ltr vegetable stock
  • 2 tbsp red wine vinegar
  • 250g raw beetroot, peeled & diced
  • 500g waxy potatoes, peeled & diced
  • 500g red cabbage, shredded
  • 1 tbsp tomato puree
  • 2 onions medium, finely chopped
  • Salt & fresh pepper
Profitability
high

Method

  1. Bring stock and vinegar to the boil then add beetroot and potato and simmer for ten minutes before adding cabbage, bay leaf and tomato puree
  2. Season and simmer for 10 minutes then add onions and cook for a further 15 minutes
  3. Serve hot or cold and garnish portions with a swirl of sour cream and a sprinkle of chopped fresh chives
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine