Beetroot Soup

Russian cabbage and beetroot soup - borschThis soup is jammed-packed with good vegetables, like carrots, cabbage and tomatoes, but the main ingredient is beetroots. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. Happy cooking!


3 tbsp olive oil

1 onion, finely chopped

6 small mushrooms, sliced

1 can condensed tomato soup

2 beetroots, grated

1 carrot, grated

1 potato, grated

2 tomatoes, chopped

5 cups water

1 stock cube, vegetable

2 bay leaves

1 cup shredded cabbage

Sour cream and pepper to serve.


1. Fry onion in 1 tablespoon of oil until soft, add mushrooms and sauté for a further 5 minutes. Stir in tomato soup and set aside.

2. In a large saucepan, sauté beetroot and carrot in remaining oil for 5 minutes. Add tomatoes and potato, cook for a further 3 minutes.

3. Add water, stock cube, bay leaves and cabbage. Simmer for 20 minutes.

4. Add onion mixture and simmer for a further 15 minutes.

5. Remove bay leaves. Serve with dollop of sour cream, freshly ground pepper and some crusty fresh bread.

Tags: ,

Comments are closed.