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recipe image A Summer Borscht

A Summer Borscht

One for all seasons, this vibrant summer borscht is hearty, healthy soup that' sure to turn heads.

One for all seasons, this vibrant summer borscht is hearty, healthy soup that' sure to turn heads.

Prep time
15 minutes
Ready in

1 hour 30 minutes
Servings
5 portions
Difficulty
Hard

Ingredients

2 large carrots diced
2 large onions diced
2 large celery sticks diced
15 large red betroot boiled peeled diced
4 garlic cloves
4 large red rooster potatoes peeled finely diced
3L vegetable stock
1 large red cabbage finely shredded
4 tomatoes peeled cored chopped
1L Elmlea Plant Double
2 lemons juiced

Nutritional Guidelines (per serving)

See Full Nutritional Guidelines Close

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Add the diced carrots, onions, celery and garlic add them to a pan. Sauteed them slowly (and without browning) on a low heat until cooked down. Add the beetroot and potato until partly cooked, then add the stock and season. Once this has been added to the mixture, simmer for 30 minutes.
After 30 minutes, add the cabbage and tomatoes, then cover and leave to simmer for another 30 minutes.
To serve, spoon the soup into a bowl. In a separate dish, whisk the Elmlea Plant Double with lemon juice to create a sour cream. Then add a generous dollop on top of the soup.

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