A picture of Beautiful Borscht.

Beautiful Borscht

Quinton Andrews @cook_3275168

Beautiful Borscht

Quinton Andrews @cook_3275168

Saved

Ingredients

1 hour

4 servings

4 largeBeetroots
1Carrot
1Parsnip
1Leek
1Onion
3Bay Leaves
1 1/2 tspAllspice
1/2 cupLemon Juice
1 1/2 literVegetable Stock
2 tbspLow-Fat Natural Yoghurt
1handful Flat-Leaf Italian Parsley

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Steps

1 hour

1

Bring roughly chopped vegetables, bay leaves, allspice, lemon juice & stock to a boil in a large saucepan. Reduce heat & simmer for 45 minutes.
2

Allow to cool slightly, then remove bay leaves and puree using a blender or hand-held processor. Season to taste.
3

Gently reheat soup and serve with dollop of low-fat yoghurt & a sprinkling of parsley.
4

This soup can also be served cold.

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Cooksnaps

Saved

Quinton Andrews @cook_3275168

on January 01, 2012 00:00

Port Elizabeth

Comments

Keywords

Lemon Onion Leek Vege Beet Yogurt Parsnip Carrot

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