Russian Beetroot Borscht Soup

Ingredients

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• Vegetable Oil Vegetable Oil 3 tbsp 3 tbsp
• Carrot Carrot 2 2
• Red Onion Red Onion 1 1
• Garlic Garlic 2 cloves 2 cloves
• Raw Beet Raw Beetroot 6 6
• Charlotte Potatoes Charlotte Potatoes 1 1
• Red Cabbage Red Cabbage 1/4 head 1/4 head
• Bay Leaves Bay Leaves 2 2
• Bouillon Vegetable Stock Bouillon Vegetable Stock 1 tsp 1 tsp
• Tomato Puree Tomato Puree 2 tsp 2 tsp
• Lemon Juice Lemon Juice 2 tsp 2 tsp
• Balsamic Vinegar Balsamic Vinegar 1 tsp 1 tsp
• Table Salt Table Salt 2 tsp 2 tsp
• Ground Black Pepper Ground Black Pepper 1/4 tsp 1/4 tsp
• Water Water 2000ml 8 cups
• Vegan Yogurt Vegan Yogurt 6 tbsp 6 tbsp
• Dill Dill handful handful

Instructions

1. 1.Heat the vegetable oil in a large pot. Fine chop the onion and grate the carrot.
2. 2.Add the minced garlic and fry for 2-3 minutes then add the red onion and carrots and stir-fry for 4-5 minutes, until the onion turns slightly golden in colour.
3. 3.Season the onion and carrots with tomato puree, lemon juice and vinegar then stir-fry for a further 3-5 minutes, stirring well.
4. 4.Chop the red cabbage and beetroot and dice the potato into cubes. Now add the vegetables, black pepper and bay leaves to the pot as well as 2 litres of hot water.
5. 5.Cook, stirring regularly, until the water is boiling and then reduce to a simmer, cover with a lid and cook for 30 minutes.
6. 6.Add vegetable stock and salt to taste, simmer for another 10 minutes, stirring occasionally.
7. 7.Serve the soup with vegan yogurt and garnish with dill.

Nutritional Information

• Calories:
  164
• Fat:
  8g
• Sodium:
  264mg
• Carbs:
  23g
• Sugar:
  10g
• Protein:
  3g