Borscht Soup

Thanks Man Shaker Clint for this recipe! This recipe is great for meal prepping and is freezer friendly. When defrosting, heat for 10 minutes in the microwave, stirring every two minutes.  

Recipe

• 250 grams x mushrooms
• 400 grams x crushed tomatoes
• 150 ml x light sour cream 
• 5 x cloves of garlic 
• 5ml x extra virgin olive oil
• 500 grams x green cabbage
• 350 grams x baby beetroot
• 250 grams x celery
• 250 grams x carrots
• 200 grams x onion 
• 500 grams x potato
• 1 litre x beef stock
• 500 grams x grass fed diced beef 

Method

1. Prepare your ingredients; dice your beef, onion, carrots, potatoes and celery, chop your garlic and mushrooms, shred cabbage and beetroot 
2. Add extra virgin olive oil to large pan on medium heat, and add your diced beef to the pan, adding spices for flavour  
3. When beef begins to brown, add celery, onion, carrot and garlic to the pan, and cook until fragrant  
4. Add diced potatoes to the pan, along with a cup of water. Stir and then cover to steam for 5 minutes  
5. Add your mushrooms, beef stock, crushed tomatoes, and beets. Stir 
6. Add water to cover the ingredients and continue to stir thoroughly, bringing the mixture to a simmer. Test the tenderness of potatoes with a fork – this usually it about 30 minutes after being steamed  
7. Add salt and pepper to season, although with cabbage and any beetroot leaves and stems if available, stir and allow to simmer for another 10 minutes until cabbage is tender 
8. Serve with a dollop of light sour cream, and an optional sprig of dill  

Nutrition

• Serves: 5
• Calories: 389 per serve
• Protein: 35.4g
• Fats: 9.4g
• Carbs: 39.6g