Name: Bortsch
Prep time: 30 s
Cook time: 40 min
Total time: 30 min
Yield: 10
Cuisine: Cholesterol, Fibre-rich, Vegetarian
Ingredients: Vegetables; Beans and pulses; For Borscht: 8 small beets (or 2 x 398 ml Ready Beets packages); peeled; cooked; grated 3 medium potatoes; cubed 2 carrots; peeled and thinly sliced into rounds 60 ml (¼ cup) olive oil; divided 20 g (4 tsp) low-sodium powdered chicken broth mix For Zazharka (Mirepoix): 1 medium onion; finely chopped 2 celery ribs; finely chopped 60 ml (¼ cup) ketchup Additional Flavorings: 1 can (540 ml) white cannellini beans; rinsed 60 ml (¼ cup) white vinegar; or to taste 45 ml (3 tbsp) chopped dill 2-3 large garlic clove; pressed 5 ml (1 tsp) sea salt; or to taste 1.2 ml (¼ tsp) black pepper; freshly ground 2 bay leaves For serving: 200 g (1 cup) plain Greek yogourt; 0%

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Embark on a culinary journey to Eastern Europe with our heartwarming borscht recipe, a traditional beet soup that's as nutritious as it is vibrant. This time-honored dish boasts a rich tapestry of flavors, melding the earthy sweetness of beets with a medley of fresh vegetables and aromatic herbs. Perfect for any season, borscht is a versatile soup that can be enjoyed hot to warm those chilly evenings or chilled for a refreshing summer meal. Our version is packed with nutrients, making it a wholesome addition to your recipe roster.

Preparation 30 min

Cooking 40 min

Portion 10

Nutrition Facts (per serving)

Calories

200

Fat

Carbohydrates

Fibre

Protein

Sodium

720

Ingredients

For Borscht:

8 small beets (or 2 x 398 ml Ready Beets packages), peeled, cooked, grated
3 medium potatoes, cubed
2 carrots, peeled and thinly sliced into rounds
60 ml (¼ cup) olive oil, divided
20 g (4 tsp) low-sodium powdered chicken broth mix

For Zazharka (Mirepoix):

1 medium onion, finely chopped
2 celery ribs, finely chopped
60 ml (¼ cup) ketchup

Additional Flavorings:

1 can (540 ml) white cannellini beans, rinsed
60 ml (¼ cup) white vinegar, or to taste
45 ml (3 tbsp) chopped dill
2-3 large garlic clove, pressed
5 ml (1 tsp) sea salt, or to taste
1.2 ml (¼ tsp) black pepper, freshly ground
2 bay leaves

For serving:

200 g (1 cup) plain Greek yogourt, 0%

Preparation

In a large pot, boil 2.5 L (10 cups) of water.
Once the water is boiling, add the grated beets, potatoes, carrots, half the oil, and the bouillon powder. Cook on medium heat for 10-15 minutes or until the potatoes are soft.
In the meantime, add the rest of the oil to a pan, and sauté the onion and celery on medium-high heat for 5-7 minutes. Add the ketchup and cook for an additional 30-60 seconds.
Once cooked add the onion and celery mix to the pot of soup, then add the additional flavorings to the pot to taste, and cook for an additional 2-3 minutes.
To serve, top with a dollop of Greek yogourt, and more dill as desired.