- 0:25 Prep
- 1:25 Cook
- 4 Servings
- Capable cooks
Traditional Eastern-European Borscht is a great meat-free Monday recipe.
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion, chopped
- 1 small carrot, peeled, chopped
- 1 celery stalk, chopped
- 1kg beetroot, peeled, chopped
- 0.5 garlic bulb, halved (unpeeled)
- 1 litre vegetable stock
- 1/3 cup light sour cream
- 2 tablespoons fresh dill sprigs
Caraway toast
- 1/2 x 430g loaf Turkish bread
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1 teaspoon caraway seeds
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place beetroot and garlic on prepared tray. Drizzle with oil. Toss to coat.
- Step 2Roast beetroot for 40 minutes or until tender.
- Step 3Heat oil in a saucepan over medium heat. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened.
- Step 4Squeeze garlic from skins. Discard skins. Add roasted beetroot, garlic, stock and 2 cups cold water to pan. Bring to the boil. Simmer, uncovered, for 30 minutes or until vegetables are tender. Set side for 5 minutes to cool slightly.
- Step 5Meanwhile, make Caraway toast: Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Cut bread into wedges. Place onto prepared tray. Combine oil, garlic and caraway seeds in a bowl. Spoon mixture onto bread. Season with salt and pepper. Bake for 10 minutes or until bread is golden.
- Step 6Blend beetroot mixture, in batches, until smooth. Return to a clean saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until heated through. Ladle into bowls. Dollop with sour cream and sprinkle with dill. Season. Serve borscht with toast.
- Vegetarian
Nutrition
1764 kj
Energy
17g
Fat Total
5g
Saturated Fat
10g
Fibre
11g
Protein
12mg
Cholesterol
2054.44mg
Sodium
27g
Carbs (sugar)
52g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Jeremy Simons & Andrew Young
- Publication: Super Food Ideas
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