Borscht #2
Traditional borscht contains shredded cabbage and cubes of beef. Dice braising steak and add to the soup with the beetroot. Add the cabbage for the last 15 minutes cooking time.
Ingredients
- 1 lb raw beetroot
- 2 carrots
- 1 onion
- bay leaf
- 2 pints beef stock
- salt and pepper
- 1/4 pint natural yogurt to garnish
Instructions
- Grate or finely chop the beetroot. Finely chop one carrot and the onion. Grate the second carrot. Put the vegetables, bay leaf, stock and seasoning into a saucepan.
- Bring to the boil, reduce the heat and simmer for 1 hour. Taste the soup and adjust the seasoning.
- Pour the borscht into individual soup bowls and top each serving with a spoonful of natural yogurt.
Calories: 81 kcal
Carbohydrates: 14 g
Protein: 5 g
Fat: 1g
Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 395 mg
Potassium: 660 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 3442 IU
Vitamin C: 6 mg
Calcium: 59 mg
Iron: 1 mg