Borscht with white beans
Ready in 40 min2 servings
646kcal · per serving
Protein24.9 g
Carbs92.2 g
Fat13.6 g
Ingredients
- 10 g Sunflower oil
- 100 g Onion
- 120 g Carrot, raw
- 30 g Tomato paste
- 800 ml Vegetable stock
- 300 g Potato, boiled
- 200 g White cabbage, raw
- 400 g Beetroot, cooked
- 300 g White beans (canned)
- 20 g Lemon
- 60 g Light crème fraîche 15%
- 80 g Rye bread
Steps
- Soften the onion and grated carrot in the oil for 5 min, then stir in the tomato paste.
- Add the stock, diced potatoes and shredded cabbage, and simmer for 20 min.
- Stir in the grated beetroot, drained beans and lemon juice and heat through for 5 min.
- Serve with a spoonful of sour cream and the rye bread.
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