Beetroot and cabbage borscht stew
Beetroot, cabbage, carrot and potato in a pink broth, sharpened with vinegar and finished with dill and a spoon of coconut yogurt. Earthy and tangy, and a meal in a bowl.
- Time
- 55 min
- Serves
- 2
- Kind
- Stew
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Peel the beetroot, carrots and potatoes and cut them into 1.5 cm cubes. Shred the cabbage and chop the onion finely. Stir the stock cube into 700 ml of boiling water until dissolved.
- Warm the olive oil in a large pan over a medium heat. Cook the onion, carrots and beetroot with a pinch of salt for 8 minutes, stirring.
- Stir in the tomato purée for 1 minute, then add the cabbage, potatoes, bay leaves and stock.
- Bring to the boil, turn the heat down and simmer with the lid slightly ajar for 30 minutes, until all the vegetables are tender.
- Take out the bay leaves, stir in the rice vinegar and taste and season.
- Chop the dill. Ladle the stew into deep bowls and top with a spoonful of coconut yogurt and the dill.
Tip Add the vinegar at the end, as it keeps the colour bright. Cook the beetroot until properly tender, since it takes longer than the rest.
Per portion
| Energy | 410 kcal |
| Protein | 11 g |
| Carbohydrate | 62 g |
| of which sugars | 33 g |
| Fat | 11 g |
| of which saturates | 4 g |
| Fibre | 14 g |
| Salt | 2.52 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- beetroot300 g
- white cabbage½
- carrot2
- potatoes300 g
- onion1
- tomato purée1 tbsp
- vegetable stock cube1
- bay leaves2
- rice vinegar1 tbsp
- dill½ bunch
- coconut yogurt40 g
- olive oil1 tbsp
