Beef, parsnip and beetroot borscht

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Main Meals (Dinners)
4 peopleServes
4
Prep   30 min
Cook   45 min

The addition of beef to this classic Russian dish makes it a hearty meal in a bowl to stave off the chill of a winter’s night.

  • Olive oil, 1 tablespoon(s)
  • Beef chuck steak, lean, raw, 800 g, trimmed of fat, cut into 1cm pieces
  • Onion, any type, 1 medium, finely chopped
  • Tomato paste, no added salt, 2½ tablespoon(s)
  • Beetroot, fresh, 4 beetroot(s), peeled and cubed
  • Parsnip, peeled, 2 parsnip(s), cubed
  • Dried caraway seeds, 2 teaspoon(s)
  • Bay leaves, 1 leaf(s), bruised
  • Beef liquid stock, salt-reduced, 1¼ litre(s)
  • Greek yoghurt, low fat, 80 g
  • Dill, fresh, 1½ tablespoon(s) (edible portion), chopped

Method

  1. Heat the oil in a large saucepan over medium heat,then add the beef and onion and cook, stirring, for 5–6 minutes or until the meat has browned. Add the tomato paste, vegetables, caraway seeds, bay leaf and stock and bring to simmering point, stirring to combine well.
  2. Reduce the heat to low and cook for 45 minutes or until the meat and vegetables are very tender. Divide among large bowls, then spoon over the yoghurt, sprinkle with the dill and serve immediately.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 2
Bread & Cereals0
Vegetables2
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories535
Protein56.1 g
Total fat20.7 g
- Saturated fat6.7 g
Total carbohydrates28.1 g
- Total sugars22.4 g
Fibre9.5 g
Sodium1150 mg

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