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Vegetarian Borscht


54.00 / Box

DIY - Serves 4 people

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Brown Onions

Req qty: 0.32/kgs


Cooked Beetroots

Req qty: 1.00/pkt



Req qty: 0.18/kgs


Spunta Potatoes

Req qty: 0.20/kgs


Stock Cubes

Req qty: 1.00/pkt



Req qty: 0.15/kgs



Req qty: 1.00/pcs


Omega 3 Eggs

Req qty: 1.00/trays


Shredded Cabbage

Req qty: 1.00/pkt


Ingredients not included but required

Olive Oil


This vegetarian version of traditional borscht features carrots, cabbage, potatoes and beetroot and can be served either chilled or warmed through. Allergy info: Egg Prep time: 10 minutes Cook time: 25 minutes Equipment needed: blender or food processor Store cupboard ingredients required: olive oil • 4 eggs • 1 tbsp olive oil • 1 brown onion, diced • 4 cooked beetroot, grated • 1 carrot, diced • 200g shredded white cabbage • 200g Spunta potatoes, diced • 750ml vegetable stock • juice of 1 lemon • 2 tbsp chopped parsley 1. Boil the eggs in gently simmering water for 6 minutes, or until cooked to your liking, then place into a bowl of iced water. Once cool enough to handle, peel and slice in half. 2. Meanwhile, place a large pan over a medium heat. Add the oil and gently sauté the onion for 5 minutes. Add ¾ of the grated beetroot and diced carrots and continue to cook for 2 minutes. 3. Add the white cabbage and diced potatoes. Pour in the vegetable stock and bring to a gentle simmer for 18- 20 minutes, or until the potatoes are soft when pierced with a knife. 4. Stir through the rest of the beetroot to revive the colour. Season, then stir through the lemon juice. 5. Ladle the soup into bowls and top with the eggs and parsley.

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