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Winter Spiced Borscht (Vegetarian)

Contributed By: Claudia | See all of Claudia's recipes
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Active Time:  5 Minutes
Total Time:  45 Minutes
  4 Bowls
A super easy recipe for a tasty vegetarian soup that is perfect for the cold autumn and winter months. A variation on traditional borscht.
2 large beets (peeled; 1 diced, 1 grated)
50g butter
1 small onion (peeled and diced)
1 small carrot (peeled and diced)
1 leek (cut into thin rings)
1/2 small white cabbage (shredded)
3 small maris piper potatoes (peeled and diced)
2 bay leaves
1 pinch of shredded fresh ginger
3 small cloves of garlic (crushed)
1.5L vegetable stock
1 tbsp chilli powder
2 tbsp cider vinegar
1 tsp ground black pepper
1 tsp salt
soured cream
rye bread
1. Melt the butter in a large pan and stir in the onion. Soften on a low heat.

2. Add the carrot, leek, diced beetroot and bay leaves to the pan and stir in with the butter and onions.

Cook on medium heat for 10 minutes.

3. Add the stock, the chilli powder and the potatoes and cook on a medium heat for 15 minutes.

4. Add the cabbage, crushed garlic and grated beetroot, plus the shredded ginger.

Cook for another 10 minutes.

5. Add the salt, pepper and cider vinegar and stir.

6. Serve with a dollop of soured cream and a side of sliced rye bread.

Date Added: 11/24/2012
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