Beetroot Borscht Soup

Ingredients

• 3 cloves garlic, finely chopped or minced
• 1 small red onion, diced
• 1 large or 2 small beetroots, grated
• 1 large or 2 small carrots, grated
• 1 medium potato, diced
• 1 tin crushed or diced tomatoes
• 1 tin red beans¹
• 2 cups white cabbage, sliced
• Salt & pepper
• Extra virgin olive oil

Instructions

1. Heat a medium-sized saucepan over medium heat with 2-3 tablespoons of extra
   virgin olive oil.
2. Once oil has warmed up, add garlic and diced red onion to the saucepan and cook
   for 3-4 mins or until onion begins to soften.
   3. Add grated carrot, beetroot and to the saucepan and stir to combine. Allow to cook,
   stirring occasionally for 5 mins.
   4. Add diced potatoes to the saucepan and stir to combine.
   5. Add 3 cups of boiling water and tinned tomatoes to the pot and bring to boil.
   6. While the pot is coming to boil, strain and rinse the red beans.
   7. Add beans, sliced cabbage and black pepper to the soup and cover.
   8. Turn heat down slightly and allow to simmer for 5 mins or until cabbage is
   softened.
   9. To serve, divide into bowls, top with plain yoghurt or sour cream, fresh parsley
   leaves and a side of rye bread if desired.

Notes

¹Red beans can be substituted for another bean of choice, chicken or beef.

About this recipe

This vegetarian beetroot borscht is full of colourful vegetables, helping you reach your recommended 5-6 daily serves. Eating a variety of coloured fruits and vegetables provides a wide range of phytonutrients, including polyphenols, antioxidants, and vitamins, which all support gut health and overall wellbeing. Beetroot gives this Ukrainian dish it’s characteristic rich red colour.

The Food & Mood Academy is proud to work with the World Health Organisation, Ukraine
chapter, with Dr Tetyana Rocks hosting regular presentations about diet and health.