Posted on January 26, 2016 by Jenny Cromack
I was reading one of my clients food diaries this week and didn’t have the foggiest what she meant when she had written Borscht for one of her meals. At first I thought it was some type of cheese….I was about to give her a telling off for having cheese as a meal! To my surprise borcht was a soup made from two of my favourite ingredients…..beetroot and red cabbage, plus others. I was so excited I went home and made it for tea that night!
So here is my healthy Borscht recipe, it’s ‘soup-er’ easy to make (sorry, bad joke!) and really filling. I made a large quantity of it so it lasted me and my hubby for a few meals.
Ingredients:
1 tbsp olive oil
1 onion finely chopped
1 carrot, diced
3 medium beetroots, peeled and diced
1 potato diced
1/2 red cabbage finely shredded
1 tomatoes, chopped (remove skins and seeds first)
2 cloves garlic, chopped
2 1/2 pints of vegetable stock
Red wine vinegar
Method
Heat the oil in a pan, add the onion and carrot and cook for a few minutes
Add the potato, beetroot and garlic, cook for another 2-3 minutes
Add the stock, a splash of red wine vinegar. Bring to the boil and then simmer for around 15 minutes
Add the shredded red cabbage, tomatoes and then simmer for another 20 minutes
Serve and enjoy!