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Vegetarian Borscht – beetroot soup with sour cream

Lucy Parissi
  • 95 minutes
  • Serves 4

INGREDIENTS

1

Apple, small crisp

2

Bay leaves

3

Beetroot, large

1

Carrot, large

2

Celery sticks

1

Dill, fresh

1

Onion, large

797 g

Tomatoes

1 pinch

Allspice, ground

1 pinch

Cloves, ground

1

Salt and freshly ground pepper to season

1

Little olive oil to drizzle

1 tbsp

Butter

1

Sour cream to serve

2 l

| 8 1/2 cups hot vegetable stock (i used 2 kallo stock cubes)