Beetroot & tomato borscht

Name: Beetroot & tomato borscht
Total time: 50 min
Yield: 4-6
Ingredients: 1 red onion; 2 carrots; 2 large beetroot; 2 celery stalks; 1 clove of garlic; 1 x 400 g tin of plum tomatoes; 1.2 litres organic beef stock; 2 tablespoons tomato purée; 1 teaspoon caster sugar; ½ a very small red cabbage; 4 tabelspoons sour cream; a few sprigs of fresh dill

“Fresh beef broth is best for this, but if you don’t have any to hand, you can used a tinned version. ”

Serves 4-6

Cooks In50 minutes

DifficultyNot too tricky

Jamie Magazine Vegetables Light meals Mains Starters Tomato

Nutrition per serving

Calories 153 8%
Fat 4.3g 6%
Saturates 1.9g 10%
Sugars 15.3g 17%
Salt 0.3g 5%
Protein 12.3g 25%
Carbs 17.2g 7%
Fibre 4.6g -

Of an adult's reference intake

Jamie Magazine

By Alice Hart

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Ingredients

1 red onion
2 carrots
2 large beetroot
2 celery stalks
1 clove of garlic
1 x 400 g tin of plum tomatoes
1.2 litres organic beef stock
2 tablespoons tomato purée
1 teaspoon caster sugar
½ a very small red cabbage
4 tabelspoons sour cream
a few sprigs of fresh dill

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Jamie Magazine

By Alice Hart

Tap For Ingredients

Method

Peel and finely slice the onion, peel and finely chop the carrots and beetroot, then trim and finely chop the celery. Peel and crush the garlic.
Using a pair of scissors, snip up the tomatoes while still in the tin. Tip these into a large pan and stir in the onion, carrots, celery, beetroot, garlic, beef stock, tomato purée and sugar.
Bring to the boil and simmer gently for 5 minutes.
Very finely shred and add the cabbage and simmer for another 30 minutes or so, or until very soft.
Blend the soup until smooth, or leave it as is.
Serve hot with swirls of the sour cream and a little finely chopped dill sprinkled over.