Cook up a batch of nourishing red borscht soup and serve in a bowl with soured cream and dill on top.
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Red Borscht Soup
Instructions
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Melt the coconut oil in a saucepan and place the chopped beetroot, carrot, potato, garlic, onion and celery and fry.
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Tip in the stock and pepper and onion salt to taste.
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Bring to the boil, cover with a lid and simmer for 20 minutes.
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Tip in the cabbage and tomatoes, cover the pan and cook for a further 15 minutes.
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Taste and add more salt and pepper if needed. Serve with soured cream and fresh dill on top.