Name: BORSCHT (beetroot soup)
Ingredients: 1 l Vegetable stock; 2 Cloves of garlic; 100 g Carrots; 100 g Celeriac; 200 g Beetroot; 50 g Leek; 150 g White cabbage; Paprika powder, cinnamon, salt, oregano, pinch of sugar; 2 tbsp Tomato paste; 1 tbsp Vinegar; 4 tbsp Dill; 150 g Fresh cream

BORSCHT (beetroot soup)

Course: Soup

Servings for 4 persons

Calories per Serving: 208kcal

Ingredients

Vegetable stock 1 l
Cloves of garlic 2
Carrots 100 g
Celeriac 100 g
Beetroot 200 g
Leek 50 g
White cabbage 150 g
Paprika powder, cinnamon, salt, oregano, pinch of sugar
Tomato paste 2 tbsp
Vinegar 1 tbsp
Dill 4 tbsp
Fresh cream 150 g

Preparation

Bring the stock to a boil. Wash vegetables. Peel the carrot, beetroot, celery and garlic and dice them into bite-sized pieces. Cut the leek and white cabbage into strips. Cook the vegetables in the stock.
Season with paprika powder, oregano, cinnamon, tomato paste, vinegar, salt and sugar. Finely chop the dill. Garnish the soup with fresh cream and dill.
TIP: Beetroot is also available in vacuum packs.