This is a light and nutrients rich soup, also known as "Borscht". It uses basic ingredients and is very cost-effective. It takes 40 minutes to make (10 minutes hands-on time) and it can be reheated the following day and the day after that - you get three meals from a single pot. It can also be made using chicken stock with beef, pork or chicken. This recipe, though, is made using vegettables only. Try to buy already cooked beetroot but if you can't, you'll have to boil it until soft beforehand.
Leftovers can be kept in the fridge up to 3 days. Serve hot with a tablespoon of Greek yogurt and bread (rub the crust with fresh garlic).
2 small cooked beetroots
4 tbsp of tomato paste
salt and pepper for taste
3 bay leaves (optional)
85 Calories per portion
1Prep the veggies: wash, clean and peel. Dice the potatoes and the onion and grate the carrot and beetroot. Slice the cabbage into thin strips.
2Put the onions in cooking pot and saute them in 3 tablespoons of water, covered, for 2-3 minutes until they change colour.
3Add the carrots and shimmer for another 2-3 minutes.
4Add 1.5lt of water to the onions and the carrot, brings to a boil. You've got the base now.
5Add the rest of the ingredients in - cabbage, beetroots, potatoes, tomato paste, salt, pepper and bay leaves (if you have them).
6Stir, cover and cook over low heat for 60 minutes.
7Turn the heat off and let the soup set. Serve hot.