Ingredients
1 onion, quartered
1 clove garlic
30 g olive oil
300 g Beetroot, peeled and chopped into chunks
100 g carrot, peeled and chopped into chunks
200 g cabbage, chopped into chunks
1 medium potato, diced (approx 150g)
200 g diced tomatoes, tinned or fresh
800 g water
2 tablespoons TM vegetable stock concentrate
200 g Cannellini Beans, drained and rinsed
1 teaspoon dried dill or 2 tablespoons fresh dill
1 teaspoon vinegar
cracked black pepper, to taste
A dollop of fresh or sour cream to serve for each bowl

Method

  • Place onion and garlic in TM bowl and chop 3 sec/speed 7.
  • Add oil and sauté 3 min/100°C/speed 1.
  • Place beetroot, carrot and cabbage in TM bowl and chop 4-5 sec/speed 5.
  • Add potato, tomatoes, water and vegetable stock concentrate. Cook 15 min/100°C/reverse/speed 1.
  • Add the beans, dill, vinegar and pepper. Cook 5 min/100°C/reverse/speed 1.
  • Serve warm in bowls with a dollop of fresh or sour cream.

Cook’s Tips

  • If the soup is too thick you can add extra water

This recipe originally comes from annacabana’s Baba’s Borscht recipe on the Australian Recipe Community.

Click here to print this recipe

Borscht (Beetroot Soup)

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