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Vegetarian Borscht

UAE

54.00 / Box

DIY - Serves 4 people

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Brown Onions

Req qty: 0.32/kgs

0.81

Cooked Beetroots

Req qty: 1.00/pkt

9.75

Carrots

Req qty: 0.18/kgs

0.81

Spunta Potatoes

Req qty: 0.20/kgs

0.75

Stock Cubes

Req qty: 1.00/pkt

9.75

Lemons

Req qty: 0.15/kgs

0.60

Parsley

Req qty: 1.00/pcs

1.00

Omega 3 Eggs

Req qty: 1.00/trays

11.50

Shredded Cabbage

Req qty: 1.00/pkt

3.75


Ingredients not included but required

Olive Oil

25.00/bottle

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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