Lightly sour borscht

Borscht: beetroot and cabbage soup with a touch of vinegar, comforting, tangy and rich in color.

Vegan Gluten-Free
schedule Prep (min)
20 min
whatshot Cook (min)
35 min
timer Total (min)
55 min
account_circle Servings
4
180 kcal
Par portion
8.0 g
Lipides
6.0 g
Protéines
8.0 g
Glucides nets
Ingredients
300g cooked or raw peeled beets, julienned 300g cooked or raw peeled beets, julienned
200g finely sliced \u200b\u200bwhite cabbage 200g finely sliced \u200b\u200bwhite cabbage
1 medium onion chopped 1 medium onion chopped
1 liter of vegetable broth 1 liter of vegetable broth
2 tablespoons of white vinegar 2 tablespoons of white vinegar
1 tablespoon of olive oil 1 tablespoon of olive oil
Salt and pepper Salt and pepper
Instructions
  1. Brown the onion in the oil for a few minutes.
  2. Pour in the broth and simmer for 25 to 30 minutes until tender.
  3. Pour in the fresh vinegar, adjust the seasoning and serve hot.
Tips
  • Serve with a dash of crème fraîche or fromage blanc.
Selected ingredients

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Sara Melnik Israel

Chef Sara Melnik

Israel

Modern-Mediterranean

Vibrant mezze plates and smart swaps for carbs, with an emphasis on legumes replacements.

9 Articles 7 Recipes
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Selected kitchen equipment

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