Beetroot & Beef Broth Borscht
Written by
Joey O’Hare
Serves: 2
Cooking time: 15 minutes prep + 20 minutes to cook
Ingredients:
1 knob butter
1 onion
1 garlic
2 stalks celery
1 medium/ large beetroot
1 large organic potato
8 stalks thyme (0.5 teaspoon dried thyme)
1 bay leaf
1 pouch (324g) Borough Broth Co Grass-Fed Organic Beef Bone Broth
2 tablespoons kraut brine or cider vinegar
sea salt
black pepper
To serve:
sour cream
fresh dill
sauerkraut
black pepper
Method:
- Finely dice the onion; peel and crush the garlic; finely chop the celery; peel and dice the beetroot and potato evenly; and strip the thyme leaves.
- Gently melt the butter in a medium saucepan.
- Sauté all of the prepped veg and herbs for 15 mins until becoming soft. (Stir often to avoid the veg catching). Season with salt and pepper.
- Add the bone broth and bring to a simmer. Simmer for 5 mins with the lid on.
- Allow to cool for 2 mins before stirring in the kraut brine or vinegar.
- Serve with sour cream and fresh dill on the table to garnish, sourdough bread, and extra kraut.
Featured Product
Grass-Fed Organic Beef Bone Broth
Our beef broth is made using grass-fed organic British beef bones and slow-cooked for 24-hours. Made up of 40% bones, this is a deep and rich broth with an umami hit.
View product
More Like This
Other delicious recipes featuring Grass-Fed Organic Beef Bone Broth...
