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Red Borscht Soup

Cook up a batch of nourishing red borscht soup and serve in a bowl with soured cream and dill on top.

Ingredients

  • 1 tablespoon Organic Coconut Oil
  • 3 Beetroots chopped
  • 1 Carrot chopped
  • 1 Celery Stick chopped
  • 1 Potato chopped
  • 1 Onion finely chopped
  • 4 Garlic Cloves finely chopped
  • 1500ml Beef or Vegetable Stock
  • 1/2 Green Cabbage shredded
  • 4 tablespoons Canned Tomatoes
  • Onion Salt to taste
  • Pepper to taste
  • Soured Cream
  • Dill

Instructions

  • Melt the coconut oil in a saucepan and place the chopped beetroot, carrot, potato, garlic, onion and celery and fry.

  • Tip in the stock and pepper and onion salt to taste.

  • Bring to the boil, cover with a lid and simmer for 20 minutes.

  • Tip in the cabbage and tomatoes, cover the pan and cook for a further 15 minutes.

  • Taste and add more salt and pepper if needed. Serve with soured cream and fresh dill on top.

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