With so much cabbage growing in the garden, and lots of beetroots around, I recommend you give the following Borscht recipe a go- it’s delicious!


(From ‘Herbs and Spices’ – Judith Fergusson p10) 


4 cups/1150ml beef stock

1 onion, finely chopped

1⁄4 head/1 cup red cabbage, shredded

1 bay leaf

salt and pepper

2 potatoes or sweet potatoes peeled and thinly sliced

2 large beetroot or 3 small, peeled and grated

4 tbsps lemon juice

1 bunch chives, snipped

sour cream

Step 1 Combine stock, potatoes, onion, cabbage, bay leaf, salt and pepper in a large, deep saucepan.

Bring to the boil and simmer until potatoes and cabbage are soft, about 20-25 minutes.

Step 2 Add beetroot and cook a further 15-20 minutes or until all vegetables are very soft.

Step 3 Allow to cool slightly, remove bay leaf and puree in a food processor or blender until smooth.

Step 4 Add lemon juice to taste and a pinch of sugar if desired. Before serving sprinkle the soup generously with chives. May be accompanied by sour cream.


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