Trenchtown Rock Borscht With Tomatoes
Ginny
Borscht is traditionally a sour soup, so make it as sour as you see fit.
People: 1
50 min

Ingredients

15 grams
Almonds
0.5 tbsp
Balsamic Vinegar
50 grams
Beets
15 ml
Cream
0.75 tbsp
Dill
2 Clove
Garlic
1 tbsp
Olive Oil
0.5
Onion
50 grams
Potatoes
250 ml
Stock
0.5
Tomatoes

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Prep

  1. Peel and cut your beetroot and potatoes. All ingredients should have a similar size and shape.
  2. Wash and cut your tomatoes so that they all have a similar size and shape.
  3. Finely chop your dill, garlic and onion.

Heating Steps

  1. Heat olive oil in a pot and add garlic and onion, and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Potatoes and fry for 15 minutes.Then add Beetroot, fry for 10 minutes.Finally, add Tomatoes and fry for 5 more minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add balsamic vinegar and cream and mix.
  2. Add Almonds and Dill on top.