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🍲 Borscht with Sour Cream

307 kcal · 30 min · 4 servings

Ingredients

• 1.5 l meat broth
• 500 g red beet
• 1 tbsp lemon juice
• 100 g onions
• 1 carrot
• 1 stalk celery
• 200 g white cabbage
• 2 garlic cloves
• 2 tbsp oil
• salt
• pepper
• 1 tbsp chopped dill tips
• 350 g sour cream
• dill tips (for garnishing)

Instructions

1. 1. Peel the beetroot. Put two-thirds of it into an electric juicer and extract the juice. Mix the juice with lemon juice and set aside.
2. 2. Cut the remaining part of the beetroot into thin strips.
3. 3. Peel the onions and cut them in half to make thin half-rings. Peel the carrot, clean the celery and cabbage, and cut everything into strips. Peel the garlic and chop it finely.
4. 4. Heat the oil in a pot. Sweat the onions until translucent and add the rest of the vegetables to sauté briefly. Pour in the broth, season generously with salt and pepper, and simmer the soup covered for about 15 minutes.
5. 5. Once the vegetables are cooked, pour in the raw beetroot juice. Do not let the soup boil anymore and adjust the seasoning to taste.
6. 6. Mix the sour cream with the chopped dill and serve it separately alongside the borscht.

Nutrition per serving

• kcal: 307
• Protein: 7 g · Fett/Fat: 21 g · Carbs: 21 g