Red cabbage and beetroot borscht recipe

53 ratings Rate
  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 265 calories / serving
  • Freezable
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Fry the onion in olive oil for 10 minutes over a low heat.

Put the water, beetroot and potato in a large covered pan, bring to boil, reduce the heat and simmer for 10 minutes.

Add the cabbage to the onion, and cook for 5 minutes. Add the wine and cook for 2-3 minutes

Blend the potato and beetroot until smooth, then add the onion and cabbage and season. Serve with a blob of crème fraîche and freshly chopped chives.

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  • Ingredients

  • dash of olive oil
  • 150g red onion, chopped
  • 400ml water
  • 250g beetroot, peeled and chopped
  • 150g potato, chopped
  • 200g red cabbage
  • 150ml glass red wine
  • blob of creme fraiche
  • sprinkle of chives, chopped
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  • Energy 1103kj 265kcal 13%
  • Fat 8g 11%
  • Saturates 3g 15%
  • Sugars 17g 19%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 32g Protein 6g Fibre 9.2g


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