russian borscht

Cook time : 60mins

Serves 2

Per serving : 288kCal / Carbs 62g / Protein 10g / Fat 0g

450g beetroot, peeled and cut into cubes
2 carrots, peeled and cut into cubes
1 onion
1l chicken stock
1 tbsp honey
1 tbsp lemon juice
1/2 tsp salt

Start by placing the beetroot, carrots, onion and chicken stock in a large pot and bring it to a boil. Cover, reduce heat to a simmer and cook for 45 minutes - 1 hour, or until
the vegetables are tender.
Add the vegetables and half the stock to a blender or food processor and blitz until smooth.
Next, stir in the honey, lemon juice, salt, and a little extra stock if it needs.
Refrigerate until cooled and serve cold if you want to try the traditional way. Otherwise, it’s delicious served hot!