Red cabbage and beetroot borscht recipe

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  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 230 calories / serving
  • Freezable
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RedCabbage&BeetrootBorscht hero

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 creme fraiche 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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  • Calories
    230
    12%
  • Sugar
    14.2g
    16%
  • Fat
    4.1g
    6%
  • Saturates
    1.1g
    6%
  • Salt
    0.2g
    4%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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