Borscht
5 cooked beetroots (about 275g)
1/2 of a pointed cabbage (about 170g)
1 medium raw onion (about 150g)
2 purple carrots (about 130g)
2 cloves garlic
2 pints vegetable stock
1 heaped tablespoon half fat creme fraiche
Grate the beetroots, carrots and onions. Shred the cabbage finely. Drop it all in a pot along with the smashed up garlic and cover with vegetable stock (I used some Knorr "Touch of Taste" that I picked up in Waitrose).
Cover and simmer over low heat for about 45 minutes, until everything is well cooked and PURPLE.
Serve with a dollop of half fat creme fraiche.
Makes 2 large servings and I ate both.
Nutrition Summary Per Serving
Calories (kcal) 165.1
Protein (g) 7.8
Carbohydrate (g) 27.4
Fat (g) 2.9
Fibre(g) 7.4
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