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Borscht Soup

45 min. | 557 kcal | easy |
Vegetarian, Family, Needs a blender
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1. Setup Cut the onion, potatoes and carrots into small pieces. Crush the garlic cloves. Chop the dill and keep the stems. Peel and cut the beets into small cubes. Be careful, it stains the hands but leaves after washing.
2. Cook the vegetables Heat a generous drizzle of oil in a large saucepan over medium high-heat. Cook the onion, garlic, carrots and dill stems for 3-4 minutes. Add salt and pepper. Add the beets and cook for 2-3 minutes.
3. Add the broth Add the potatoes, broth cube and 3 2P | 4.5 3P cups of water. Bring to a boil. Cover and cook 15-18 minutes over medium heat.
4. Blend into a smooth soup Reduce the soup until it becomes smooth using a hand blender or a regular mixer. Adjust salt and pepper to taste.
5. Plate your dish Heat the bread to taste. Garnish the soup with the yogurt and dill and serve with the bread. This soup is bright, it's possible to use the yogurt to make a pattern in the soup to amuse the children. Bon appétit!
3 unit Red Beets
2 unit Organic Nantes carrot (s)
0.5 unit Yellow Onion(s)
250 g Yellow Potato(es)
2 unit Garlic Clove(s)
1 unit Vegetable Broth Cube(s)
1 unit Greek Yogourt 2%
1 unit Dill
1 unit Bagnat Bread(s) with Onion and Poppy Seeds
What you need pot, hand blender or blender
557 kcal
% daily value
% daily value
carbohydrate 87g
fat 17g
cholesterol 2mg
fiber 12g
protein 17g
saturated 3g
sodium 1324mg
sugar 29g
trans 0g