Free Healthy Recipe - Russian Borsch

Low carbohydrate

In Eastern Europe and Russia, beetroot was used as a blood builder, to increase resistance and strengthen convalescents, and if any of you have experienced a Russian winter with temperatures dropping down to - 25C, there would undoubtedly be many people convalescing. The secret to a good Russian Borsch is using lots of dill, garlic and an excellent quality beef stock.

Ingredients

2 medium beetroots, peeled and grated

2½ cups cabbage, finely shredded

4 cloves garlic, minced

1 tbsp olive oil

1½ litres beef stock

1 onion finely chopped

3 tbsp fresh dill, chopped

sea salt and cracked black pepper to season

Method

Heat the oil in a large saucepan and add the onion, garlic, and beetroot. Reduce to a medium heat and partially cover the pan to let the onion and beetroot sweat until very soft ( 3- 4 minutes ).
Add the beef stock, cabbage and bring to the boil.
Reduce to simmer, add the dill and cook for a further 30 minutes. Season and serve with a dollop of Greek yoghurt and a pinch of fresh dill leaves.

Tip: To keep herbs fresh longer, wrap bunches in damp kitchen paper before storing in the fridge. Refresh the paper regularly.

Makes 6 servings

Prep Time:	10 mins
Cooking Time:	50 mins
Ready in:	60 mins
Suitable for:
Dinner, Soup

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Nutritional Information - Per Serve
Kj	326 kj
Calories	78 kcal
Fat	3.5 g
Saturated Fat	0.4 g
Total Carbohydrate	4.7 g
Total Protein	4.3 g
Fibre	3 g

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