White borscht recipe

  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 210 calories / serving
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140799 HERO

Heat the olive oil in a large casserole dish over a medium heat. Sweat the onion and garlic for 4-5 minutes, stirring occasionally, then add the diced potato. Cover and cook for for 10 minutes until soft, stirring occasionally.

Add the milk, stock, canned chickpeas and bay leaf. Bring to the boil then reduce to a simmer for 20-25 minutes until the chickpeas are soft.

Remove from the heat when the chickpeas are soft and purée the soup. Pass it through a fine sieve into a clean saucepan. Add the extra-virgin olive oil and adjust the seasoning to taste. Ladle into serving bowls and garnish with the chopped dill before serving.

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  • Ingredients

  • 25ml olive oil
  • 25ml extra-virgin olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic, minced
  • 2 large potatoes, peeled and diced
  • 200g canned chickpeas, drained
  • 250ml whole milk
  • 1.2l water
  • 1 bay leaf
  • salt
  • pepper
  • 1tbsp dill, finely chopped
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  • Energy 880kj 210kcal 11%
  • Fat 9.7g 14%
  • Saturates 2.5g 13%
  • Sugars 6.7g 7%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 24.7g Protein 7.6g Fibre 4.3g

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