Free Healthy Recipe - Russian Borsch

Low carbohydrate

Copyright John Paul Urizar

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.

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

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

Scale recipe to serves

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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