Copyright John Paul Urizar
www.johnpaulurizar.com.au
In Eastern Europe and Russia, beetroot was used as a blood builder, to increase resistance and strengthen convalescents, and if any of you have experienced a Russian winter with temperatures dropping down to - 25C, there would undoubtedly be many people convalescing. The secret to a good Russian Borsch is using lots of dill, garlic and an excellent quality beef stock.
Heat the oil in a large saucepan and add the onion, garlic, and beetroot. Reduce to a medium heat and partially cover the pan to let the onion and beetroot sweat until very soft ( 3- 4 minutes ).
Add the beef stock, cabbage and bring to the boil.
Reduce to simmer, add the dill and cook for a further 30 minutes. Season and serve with a dollop of Greek yoghurt and a pinch of fresh dill leaves.
Tip: To keep herbs fresh longer, wrap bunches in damp kitchen paper before storing in the fridge. Refresh the paper regularly.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 50 mins |
| Ready in: | 60 mins |
Suitable for: |
|
| Dinner, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 326 kj |
| Calories | 78 kcal |
| Fat | 3.5 g |
| Saturated Fat | 0.4 g |
| Total Carbohydrate | 4.7 g |
| Total Protein | 4.3 g |
| Fibre | 3 g |
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