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Beautiful Borscht
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A picture of Beautiful Borscht.

Beautiful Borscht

Quinton Andrews
Quinton Andrews @cook_3275168
Port Elizabeth

Beautiful Borscht

Quinton Andrews
Quinton Andrews @cook_3275168
Port Elizabeth
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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. 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. 2

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

  3. 3

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

  4. 4

    This soup can also be served cold.

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Quinton Andrews
Quinton Andrews @cook_3275168
on January 01, 2012 00:00
Port Elizabeth

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Keywords

Lemon Onion Leek Vege Beet Yogurt Parsnip Carrot

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