Photo: Cala
Beetroot soup
12 ingredients
15 min
Serves 4
openrecipes
Matt Tebbutt shares his recipe for the classic borscht, which can be served chilled or warm
Estimated Nutrition (whole recipe, rough)
375
Calories
33g
Protein
18g
Fat
20g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Beetroot | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4-6 raw beetroot , about 500g
- 3 bay leaves
- 1 onion , chopped
- 1 garlic clove , crushed
- olive oil
- 1 tbsp red wine vinegar
- 600ml chicken stock , hot
- 2 tbsp crème fraîche
- 2 tbsp freshly grated horseradish (or use from a jar)
- 4 spring onions , sliced quite thinly
- 2 sticks celery with leaves, from the heart, thinly sliced
- 2 baby carrots , finely sliced on the angle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes