Vibrant Summer Borscht

This recipe has been supplied by Upfield, suppliers of Flora Professional Plant products.  You can find out more about their products and other delicious recipes on their website : Home – Upfield

This recipe serves 10+ people

 

Ingredients

  • 2 large carrots, diced
  • 2 large onions, diced
  • 2 celery sticks, diced
  • 15 large red beetroots, boiled, peeled and diced
  • 4 garlic cloves
  • 4 large red rooster potatoes, peeled and finely diced
  • 3Lt vegetable stock
  • 1 large red cabbage, finely shredded
  • 4 tomatoes, peeled, cored and chopped
  • 1Lt Flora Plant 31%
  • 2 lemons, juiced
  • oil

 

 

Method

  1. Start by sweating off the carrots, onion and celery in oil until cooked down.  Add the beetroot and potato until partly-cooked, then add the stock and season.  Simmer for 30 minutes.
  2. Add the cabbage and tomatoes, then cover and leave to simmer for another 30 minutes.
  3. To serve spoon the soup into a bowl.  In a separate dish whisk the Flora Plant 31% with the lemon juice to create a sour cream, then add a generous dollop on top of the soup.

 

Allergens in this dish indicated by the Box (es) Marked ‘x’

 

Celery

Crustaceans

Dairy (Milk)

Egg

Fish

Gluten

Lupin

 

 

Molluscs

Mustard

Peanuts

Sesame

Soya

Sulphites

Tree Nuts

 

 

 

 

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