Meatless Monday: Borsch

Borsch is a central and eastern European dish.  There are many variations of this dish but beetroot is common to them all.  In this recipe I have included red kidney beans to make the dish a more substantial meal.  If you haven't tried it before, please don't dismiss it as just 'cabbage and beetroot soup'.  It is actually really tasty. It also was a good way to use some of our beetroot which we are still harvesting! Please see 'Harvesting the beetroot' -

Serves 4
1 onion, peeled and chopped
1 tbsp rapeseed/olive oil
2 cloves garlic
300g (peeled weight) beetroot, peeled and chopped
300g red cabbage, chopped
2 medium carrots, scraped and chopped
1 400g carton organic chopped tomatoes
1/2 tsp stevia
1 tsp pink salt in 800ml water
2 bay leaves 
1 can organic red kidney beans
Coconut milk to serve

Saute the onion in the oil. Add the remainder of the ingredients except the beans and bring to the boil. Reduce the heat to simmer for 40 minutes or until the vegetables are tender. Remove bay leaves and blend lightly so that the soup is still chunky.  Stir the beans in and heat through. Divide between bowls and top with a swirl of coconut milk.

Janet x

Recipe Copyright © 2015 40plusandalliswell

1 comment:

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