BORSCHT WITH CABBAGE AND DILL

Name: BORSCHT WITH CABBAGE AND DILL
Cuisine: European, British
Ingredients: 1 red onion, chopped; 2 garlic cloves, finely chopped; 1 celery stalk, chopped; 1 parsnip, chopped; 1 carrot, chopped; 3 beetroot, peeled and chopped; 2 tablespoons salt-free tomato puree; 6 cups/1.5 litres Light Vegetable Broth (here); 4 cups/400g shredded savoy cabbage; 1 teaspoon dried marjoram; 1 bay leaf; 2 teaspoons Dr Greger’s Special Spice Blend (here), or to taste; ½ teaspoon ground black pepper; ¼ cup/4 tablespoons finely chopped fresh dill; 1 to 2 tablespoons red wine vinegar, or to taste

3 steps

Beetroot may be the star of this soup, but there are a lot of supporting players, from cabbage to parsnips, and a seasoning of fresh dill and a splash of vinegar brighten the flavour.

Updated at: Thu, 17 Aug 2023 08:46:31 GMT

Nutrition balance score

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Ingredients

4 servings

2 tablespoonssalt-free tomato puree

6 cupsLight Vegetable Broth

400gsavoy cabbage

shredded

1 teaspoondried marjoram

1bay leaf

2 teaspoonsSpecial Spice Blend

here, or to taste

½ teaspoonground black pepper

¼ cupfresh dill

finely chopped

1 tablespoonsred wine vinegar

or to taste

Instructions

Step 1

Heat ¼ cup/60ml water in a large pot over medium heat. Add the onion and garlic. Cook, stirring frequently, until the onion is softened, about 5 minutes. Add the celery, parsnip, carrot and beetroot. Cover and cook over a low heat, stirring occasionally, until the vegetables are slightly tender, about 7 minutes.

Step 2

Add the tomato puree, Light Vegetable Broth, cabbage, marjoram, bay leaf, Dr Greger’s Special Spice Blend and black pepper. Bring the soup to the boil, then lower the heat to a simmer, partially cover and cook for 30 minutes, or until the vegetables are completely tender.

Step 3

Remove and discard the bay leaf and stir in the dill and red wine vinegar. Taste and adjust the seasonings, if needed.