New season organic beetroot and potato make this dish a wonderful spring meal.
The potatoes will need a good wash before use – these are in a separate bag for you.
Spring borscht with dill yoghurt and rye bread
Cook time: 40 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Onion
Couple
1Family
2Beetroot
Couple
2Family
4Carrot
Couple
1 Family
2Garlic
Couple
5 clovesFamily
7 clovesNew potatoes (dirty ones)
Couple
AllFamily
AllCabbage
Couple
AllFamily
AllBorscht tomato paste
Couple
1 pottleFamily
1 pottleWater
Couple
1 LFamily
1 1/2 LLemon
Couple
1/2Family
1Dilly yoghurt
Couple
1 pottleFamily
1 pottleRye bread
Couple
1 loafFamily
1 loafInstructions
1
Dice the onion.
Peel and dice the beetroot and carrot into 1 cm cubes.
Mince the garlic.
2
In a large pot, cook the carrot, beetroot and onion on medium heat in a good splash of olive oil for 4 minutes, stirring regularly.
3
Add the garlic and a pinch of salt. Cook for another minute.
4
Wash, peel and dice the potatoes.
Cut the cabbage in half so the pieces aren’t too long, then thinly slice.
5
Add the tomato paste to the pot with a pinch of salt and cook for 30 seconds before adding cabbage and potato. Add the water and bring to a simmer, then cook for another 20 minutes, until the potatoes are soft.
Add the lemon juice.
6
Taste and add more salt, as needed.
Serve topped with dilly yoghurt and slices of rye bread.
