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Borscht with beef fillet

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Borscht with beef fillet
Borscht with beef fillet
  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Somewhere between a soup and a stew, this one-pot wonder features beetroot, potato and beef fillet.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion, sliced
  • 1 large potato, peeled, cut into 2cm cubes
  • 450g can whole baby beets, drained, roughly chopped
  • 3 cups (240g) finely shredded savoy cabbage (about 1/4 small cabbage)
  • 1.25L (5 cups) Massel beef stock
  • 200g beef fillet, very thinly sliced across the grain
  • 4 tablespoons natural yoghurt
  • 2 tablespoons chopped chives

Method

  • Step 1
    Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 10 minutes until lightly golden. Add the potato, beetroot, cabbage, stock and some salt and pepper. Bring to the boil, then cover and simmer gently over low heat for 15 minutes or until the potato is tender.
  • Step 2
    Divide the beef slices among 4 warmed soup bowls. Spoon over the hot soup (the heat will lightly cook the beef), then serve topped with yoghurt and chives.
  • Low carb
  • Low kilojoule
  • Lower gi

Nutrition

  • 1344 kj

    Energy

  • 18g

    Fat Total

  • 5g

    Saturated Fat

  • 6g

    Fibre

  • 19g

    Protein

  • 33mg

    Cholesterol

  • 1366.29mg

    Sodium

  • 12g

    Carbs (sugar)

  • 19g

    Carbs (total)

All nutrition values are per serve
  • Author: Louise Pickford
  • Image credit: Ian Wallace
  • Publication: Taste.com.au

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