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Vegetarian Russian Borscht
- Preparation: min
Time: min - Easy
- Serves2 - 4
- Prep: 15 min
- Easy
- Serves2 - 4
Packed with beetroots, this popular Russian and Ukrainian soup is not only super healthy and nutritious, it is also very hearty and truly delicious – I just love the colour of this soup.
Rachel Foyle
Ingredients
Vegetarian Russian Borscht
- 1-2 litres water
- 200g raw beetroot
- 200g cabbage
- 150g onions
- 1 leek
- 2 tsp organic beetroot juice
- 5 tsp Molkosan® Original
- 1-2 tbsp Herbamare® Vegetable Broth
- Sour cream
- A sprig of parsley, to garnish
Full of Goodness
- Packed with vitamins (A & C)
- Good source of dietary fibre
- Rich in calcium & iron
Due to its high fibre content, beetroot is great for supporting the digestive system. It helps to prevent constipation and keep bowels healthy and regular. Beetroot’s iron content means it’s good for those with anaemia and fatigue.
How to make Vegetarian Russian Borscht
1. Peel the beetroot, onions and carrots, and chop finely.
2. Cut the cabbage and leek into strips.
3. Lightly cook the vegetables.
4. Add the water and Herbamare® Bouillon to the vegetables, and simmer for 30 minutes.
5. Add the Molkosan® and beetroot juice.
6. Serve in bowls and garnish with soured cream and parsley.
Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
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