Go Back
Print

Summer Borscht with Rye Crispbread

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 180
A refreshing summer borscht packed with vibrant vegetables and topped with fresh dill.

Ingredients

Vegetables

  • 150 g raw beetroot, grated
  • 1 medium potato, diced small
  • 1/4 small white cabbage, shredded
  • 1 medium carrot, grated
  • 1/2 medium onion, finely diced
  • 1 tbsp tomato paste
  • 500 ml vegetable stock
  • 1 tsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill, chopped
  • 1 tbsp low-fat sour cream (optional)

Instructions 

  • Heat olive oil in a saucepan over medium heat. Sauté onion for 3 minutes until soft.
  • Add grated carrot and beetroot, then tomato paste. Cook for 5 minutes.
  • Add vegetable stock, potato, and cabbage. Bring to a boil.
  • Reduce heat and simmer uncovered for 20 minutes until tender.
  • Add lemon juice, season, and serve topped with dill and sour cream if using.

Notes

Serve with rye crispbread for a complete meal.
Calories: 180kcal
Cost: $15
Course: Soup
Cuisine: Eastern European
Keyword: beetroot