Bortsch recipe
information
Preparation time: 20 minutes, plus cooling,
Cooking time: 1 1/4 hours,
Calories: 91 per portion.
If the beetroot leaves are young and tender, they can be used as a vegetable. Wash the leaves carefully and boil or steam for 10-15 minutes.
ingredients
2 teaspoons oil
1 onion, chopped
2 celery sticks, chopped
350 g (12 oz) beetroot, chopped
100 g (4 oz) white cabbage, shredded
900 ml (1 1/2 pints) stock
1 tablespoon vinegar
salt and pepper
1 bay leaf
about 3 tablespoons water
150 ml (1/4 pint) natural low-fat yogurt
1 onion, chopped
2 celery sticks, chopped
350 g (12 oz) beetroot, chopped
100 g (4 oz) white cabbage, shredded
900 ml (1 1/2 pints) stock
1 tablespoon vinegar
salt and pepper
1 bay leaf
about 3 tablespoons water
150 ml (1/4 pint) natural low-fat yogurt
method
1. Heat the oil in a saucepan, add the onion and celery and fry until soft.
2. Add the beetroot and cabbage, then stir in the stock, vinegar, salt and pepper to taste, and bay leaf. Bring to the boil, cover and simmer for 1 hour.
3. Leave to cool slightly, remove the bay leaf, then puree in a liquidizer or rub through a sieve.
4. Return to the pan, adding just enough water to give a pouring consistency. Check the seasoning and reheat.
5. Pour into warmed serving bowls and stir in a little yogurt. Serve immediately.
2. Add the beetroot and cabbage, then stir in the stock, vinegar, salt and pepper to taste, and bay leaf. Bring to the boil, cover and simmer for 1 hour.
3. Leave to cool slightly, remove the bay leaf, then puree in a liquidizer or rub through a sieve.
4. Return to the pan, adding just enough water to give a pouring consistency. Check the seasoning and reheat.
5. Pour into warmed serving bowls and stir in a little yogurt. Serve immediately.
serving amount
serves 4
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