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Beetroot Borsch With Dill And Cream Swirl
Cooking time
Prep time
Servings4 portions
Ingredients
30 g Flora Buttery
2 small onions finely chopped
2 celery sticks finely chopped
1 carrot peeled and finely chopped
4 fresh beetroots peeled and finely chopped
1 bay leaf
2 beef stock cubes dissolved in 1.5L of boiling water
2 potatoes peeled finely chopped
1/2 small cabbage finely sliced
2 tbsp cider vinegar
50 mL Elmlea double cream
handful dill finely chopped
Energy (kcal)
205 kcal
Energy (kJ)
856 kJ
Protein (g)
5.5 g
Carbohydrate incl. fibre (g)
35.4 g
Carbohydrate excl. fibre (g)
27.4 g
Sugar (g)
13.2 g
Fibre (g)
8.1 g
Fat (g)
5.7 g
Saturated fat (g)
3.4 g
Unsaturated fat (g)
1.7 g
Monounsaturated fat (g)
1.4 g
Polyunsaturated fat (g)
0.3 g
Trans fat (g)
0.0 g
Cholesterol (mg)
17 mg
Sodium (mg)
208 mg
Salt (g)
0.52 g
Vitamin A (IU)
3105 IU
Vitamin C (mg)
53.3 mg
Calcium (mg)
90 mg
Iron (mg)
2.21 mg
Potassium (mg)
1006 mg
Instructions
Melt the Flora Buttery in a large saucepan. Add the onion and celery, cover and cook for 10mins over a medium heat, stirring occasionally. Add the carrot, beetroot, bay, stock and potatoes, bring to the boil and cook for 45mins until the vegetables are tender. Add the cabbage to the pan and cook for a further 5 mins. Add the cider and season to taste with sea salt and black pepper. Remove the bay leaf.
Divide between bowls and swirl through Elmlea Double and garnish with dill.
Cooking time
Prep time
Servings4 portions
