Ingredients in Benoo bag:
Onion, beetroot, potatoes, carrot, cabbage, ground horseradish, creme fraiche, parsley
Ingredients at home:
salt, pepper, cloves garlic, instant stock, water
Preparation
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.
