25. Red Borscht

Name: 25. Red Borscht
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: European
Ingredients: 40g butter; 1 large onion, finely diced; 2 stalks celery, finely diced; 1 leek, finely chopped; 4 garlic cloves, minced; 1 tbsp tomato paste; 1 tsp paprika; 1/2 tsp caraway seeds; 1/2 tsp celery seeds; 1/4 tsp cayenne pepper; 1 bay leaf; 1.5 litres vegetable stock; 300g potato, 1cm dice; 500g beetroot, 1 cm dice; 3 carrots, 1 cm dice; 1/2 small cabbage, finely chopped; 1 tbsp apple cider vinegar; 2 tbsp horseradish cream; 200ml crème fraiche; Chopped chives, to serve; Chopped tarragon, to serve; Crusty bread, to serve

3 steps

Prep:40minCook:40min

In Australia, fresh horseradish is not always readily available. Jar horseradish or horseradish cream is usually already pickled, but if you have fresh, then pickle in a little lemon juice or apple cider vinegar, sugar and salt first. Crème fraiche can be substituted for sour cream.

Updated at: Thu, 17 Aug 2023 09:05:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories431.7 kcal (22%)

Total Fat28.1 g (40%)

Carbs38.8 g (15%)

Sugars15.3 g (17%)

Protein7.4 g (15%)

Sodium1264 mg (63%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large heavy pot or Dutch oven, heat butter until melted, and add onion, celery and leek. Sweat until translucent, then add garlic, tomato paste, paprika, caraway, celery seeds, cayenne pepper, and bay leaf.

Step 2

Add stock and diced carrot, potato, and beetroot, and cook until soft, about 20 minutes. Then add cabbage, which will only take a couple of minutes to cook. Check seasoning and add the apple cider vinegar - check the acidity and add a little more if needed.

Step 3

In a seperate bowl, combine horseradish (see recipe description note) with crème fraiche. Ladle out completed soup in bowls, dolloping some horseradish cream on top and garnishing with chives and tarragon. Serve with crusty bread.