Everything Crisper Greeky Borscht Style Soup

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Everything Crisper Greeky Borscht Style Soup

Yield 4-6

Author Lucy Tweed

Cook time

40 Min

Total time

40 Min

Ingredients

• 1 onion
• 2 carrots
• 2 stalks of celery
• 200g pumpkin
• 1 beetroot
• 100gm of spinach
• 3 cloves of garlic, SMASHED
• 400g canned tomatoes
• 1 tbs fresh oregano
• 1 tbs fresh thyme
• 2 tbs basil butter (100gm of butter and 1 big handful of basil blended till speckly green)
• A Parmesan rind
• 3 cups vegetable or chicken stock (plus extra if needed)
• 2 cups shredded cabbage
• Salt and pepper to taste

For Sticky Potato Cubes

• 500g potatoes, diced into cubes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup chicken or vegetable stock
• Juice of 1 lemon

For serving

• Greek yoghurt
• Fresh dill

Instructions

1. Have you already made this sauce?...
2. Chop the onion, carrots, celery, pumpkin, and beetroot into small pieces.
3. Heat a large pot over medium heat and add a splash of oil. Sauté the chopped vegetables and garlic until they start to soften.
4. Add the canned tomatoes, oregano, thyme, basil butter, Parmesan rind, and water to the pot. Stir well to combine.
5. Cover the pot and let the sauce simmer for 20-30 minutes, or until the vegetables are soft.
6. Once the vegetables are soft, remove the Parmesan rind from the sauce.
7. Use a blender (stick) to blend the sauce until smooth. Be careful when blending hot liquids.
8. This will make a lot! Remove about ½ - ¾ into jars for another day*
9. …Skip to here!!!
10. Return it to the pot over medium heat. Add an extra cup of stock, shredded cabbage, and minced garlic to the pot.
11. Allow the sauce to simmer for an additional 10-15 minutes, or until the cabbage is tender. Add more stock if the sauce becomes too thick.
12. While the sauce is simmering, prepare the sticky potato cubes:
13. In a large pan, combine the diced potatoes, olive oil, butter, chicken or vegetable stock, and lemon juice.
14. Cover the pan with a lid and simmer the potatoes over medium-low heat until they are tender and sticky. Add more stock if needed to prevent sticking.
15. Serve the soup with ple of sticky potatoes, a dollop of Greek yoghurt and a sprinkle of fresh dil

Nutrition Facts

Calories

466

Fat

20 g

Sat. Fat

7 g

Carbs

55 g

Fiber

9 g

Net carbs

46 g

Sugar

18 g

Protein

21 g

Sodium

840 mg

Cholesterol

38 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Feel free to add extra vegetables or protein to the sauce to make it even heartier and more nutritious.

The sticky potato cubes are versatile and can be served as a side dish with various meals.

Adjust the seasoning and thickness of the sauce according to your taste preferences.