Beetroot borscht with butter beans and dill
A deep ruby beetroot soup with potatoes, cabbage and butter beans, finished with lemon and fresh dill.
- Time55 min
- LevelEasy
- Costabout £0.95 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion for 5 minutes until soft.
5 min - 2
Add the beetroot and carrot and cook for 5 minutes, stirring.
- 3
Stir in the tomato purée, then pour in the stock. Add the potato and cabbage.
- 4
Bring to the boil, then simmer for 25 minutes until the vegetables are tender.
25 min - 5
Add the butter beans and vinegar and simmer for 5 more minutes.
5 min - 6
Take off the heat and stir in half the dill.
- 7
Ladle into bowls and top each with a spoonful of coconut yoghurt and the rest of the dill.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.