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Borscht Soup

Food Quick Meals Starters Gluten-free Vegetarian
4 Servings
1 ltr vegetable stock (GF)
2 tbsp red wine vinegar
250g raw beetroot, peeled & diced
500g waxy potatoes, peeled & diced
500g red cabbage, shredded
1 tbsp tomato puree
2 onions medium, finely chopped
Salt & fresh pepper
  1. Bring stock and vinegar to the boil then add beetroot and potato and simmer for ten minutes before adding cabbage, bay leaf and tomato puree
  2. Season and simmer for 10 minutes then add onions and cook for a further 15 minutes
  3. Serve hot or cold and garnish portions with a swirl of sour cream and a sprinkle of chopped fresh chives