Ingredients
- 1 tbsp Butter
- 1 tbsp olive oil (use only olive oil for a vegan version)
- 3 large beetroots – peeled
- 2 celery sticks
- 1 large onion – peeled
- 1 large carrot – peeled
- 1 small crisp apple - peeled (optional)
- 14 oz chopped tomatoes (from a tin)
- 8 ½ cups hot vegetable stock
- 2 bay leaves
- 1 pinch ground cloves
- 1 pinch ground allspice
- Salt and freshly ground pepper to season
- Fresh dill to garnish
- Sour cream to serve (about 2 tbsp per serving) - omit for vegan version
- Olive oil to drizzle
Borscht is a comfort food staple in many eastern European countries. The dish’s simplicity and taste has helped it spread around the world, and with it the merits of the beet. Beetroot is the primary ingredient in borscht. The thick body of the beet provides satiety and taste and is what gives borscht that stick to your stomach quality. This recipe is perfect for vegetarians, or people with restricted meat diets. You can serve it as an entree or side dish, this meal is just that versatile. Borscht is best served hot, make sure to take it with you for lunch. Store it in a thermos and pack it in your Vaya Tyffyn lunch box.
Health Benefits
Borscht has a wealth of health benefits. The beetroot, it’s primary ingredient, is a powerhouse vegetable, with many nutrients and vitamins. First off, they are a rich source of vitamin C; these vitamins have the power to combat diseases like scurvy and increase your efficiency of resisting sickness. They are also a great source of betaine, a component that promotes good cardiovascular health. Betaine lowers homocysteine levels in the body; homocysteine weakens blood vessels which increases your chance of suffering a stroke or heart attack. Beets can also boost the metabolism and act as an aphrodisiac. Eat borscht and unlock all these benefits.
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How to make Vegetable Beetroot Borscht
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