Berlin-style borscht with horseradish dip


Ingredients in Benoo bag:

Onion, beetroot, potatoes, carrot, cabbage, ground horseradish, creme fraiche, parsley


Ingredients at home:

 salt, pepper, cloves garlic, instant stock, water


Total cooking time (incl. resting time): approx. 35min

Allergy: Dairy

What’s needed in the kitchen: kitchen knife, cutting board, pot, bowl, peeler


Step 1: 

Dice the onion in large pieces and heat in a large pot on a medium heat. No oil is needed, but add a splash of water to prevent burning.

In the meantime, peel beetroot and potato and cut into large pieces. Peel and wash the carrot and cut into large pieces, too.


Step 2:

Add 1 l water in the pot with the onions. Season with 2 tbsp. instant stock and bring to the boil. Now, add the chopped vegetables and cook on a medium heat.

Step 3:

Chop the garlic roughly and slice the cabbage. After 10 minutes of cooking, add both to the soup.

Cook for another 10 min. and season with salt and pepper.


Step 4: Horseradish dip

Mix creme fraiche and horseradish and transfer into a bowl. Wash and chop the parsley to garnish the dip. Serve with the hot borscht. 

Recipe Video

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