
Devices & Accessories
Ukrainian borscht
Prep. 15 min
Total 35 min
4 portions
Ingredients
-
garlic clove1
-
brown onion cut into quarters100 g
-
baby beetroot peeled, reserving 7 leaves and stalks, cut into pieces (3 cm)250 - 300 g
-
carrot cut into pieces (3 cm)60 g
-
celery stalk cut into pieces (3 cm)50 g
-
potato peeled and cut into pieces (3-4 cm)150 g
-
cabbage cut into pieces (3 cm)60 g
-
parsnip peeled and cut into pieces (3 cm)60 g
-
water750 g
-
Chicken stock paste (see Tips)1 tbsp
-
ground black pepper¼ tsp
-
allspice berries3
-
fresh bay leaf1
-
canned cannellini beans rinsed and drained (approx. 250 g after draining)400 g
-
tomato paste60 g
-
lemon juice60 g
-
sour cream80 g
-
spring onions/shallots cut into thin slices2
Nutrition per 1 portion
Calories
181.3 kcal /
761.3 kJ
Protein
9.5 g
Fat
1.2 g
Carbohydrates
25.6 g
Fibre
12.4 g
Saturated Fat
0.3 g
Sodium
1217.8 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Zingy avocado and lime dip
10 min
Spinach and coriander pesto (Post-natal)
10 min
Pâtè with Riesling
3 h
Pan-fried Brussels sprouts with tonnato sauce
25 min
Chicken liver pâté
2 h 20 min
Polish egg salad with tartar sauce
10 min
Chinese Noodles with Turkey in Plum Sauce
2 h 5 min
Warm cabbage dish
15 min
Protein-packed paleo loaf
1 h 10 min
Tuna dip
15 min
Sauerkraut soup
50 min
Polenta
25 min