Beautiful Borscht

11 ingredients
6 steps

Ingredients

  • 4 large Beetroots
  • 1 Carrot
  • 1 Parsnip
  • 1 Leek
  • 1 Onion
  • 3 Bay Leaves
  • 1 1/2 tsp Allspice
  • 1/2 cup Lemon Juice
  • 1 1/2 liter Vegetable Stock
  • 2 tbsp Low-Fat Natural Yoghurt
  • 1 handful Flat-Leaf Italian Parsley

Directions

  1. 1
    Bring roughly chopped vegetables, bay leaves, allspice, lemon juice & stock to a boil in a large saucepan.
  2. 2
    Reduce heat & simmer for 45 minutes.
  3. 3
    Allow to cool slightly, then remove bay leaves and puree using a blender or hand-held processor.
  4. 4
    Season to taste.
  5. 5
    Gently reheat soup and serve with dollop of low-fat yoghurt & a sprinkling of parsley.
  6. 6
    This soup can also be served cold.

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