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#6 Borscht (beetroot soup)

#6 Borscht (beetroot soup)

Preparation

Drizzle the beetroot with olive oil, season with salt, and bake in the oven for 60 minutes at 100°C until soft. Peel the cooked beetroot and roughly grate. Put the grated beetroot in a pot, cover with the beef stock and heat until almost boiling. Simmer for 10 minutes. Finely chop the onion, leek, pepper and tomatoes and fry in olive oil. Add the fried vegetables to the soup. Chop the cabbage into small pieces and also add to the soup. Simmer for another approx. 5 minutes. Season with salt and pepper. Serve the finished soup topped with a dash of sour cream, dill and lemon zest.

 

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Serves 4

  • 5 beetroots
  • 1 onion
  •  1 small leek
  •  1 red pepper
  • 5 cherry tomatoes
  • 1 litre beef stock
  • 200 g sour cream
  • Grated lemon zest
  • 3 sprigs of dill
  • Half a small white cabbage

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