Borscht
Ingredients
- - 1 tablespoon olive oil
- - 1 brown onion, finely chopped
- - 1 medium carrot, finely chopped
- - 1 sebago potato, peeled, chopped
- - 1 beetroot, peeled, chopped
- - 1 tomato, chopped
- - 100g shredded savoy cabbage
- - 2 tablespoons tomato passata
- - 625ml (2 1/2 cups) chicken stock
- - 200g beef eye fillet, sliced
- - 1 teaspoon red wine vinegar
- - Crème fraiche, to serve
- - Fresh Italian parsley sprigs
Serves 2
-
Cooking Instructions
Step 1
Place the oil, onion and carrot in a 1.5L (6 cup) microwave-safe bowl. Cook on Sensor #2 (Manual Cook at 100% for 5 minutes.)
Step 2
Stir the potato, beetroot, tomato, cabbage, passata and stock into the onion mixture. Cook on Sensor #1 (Manual Cook at 100% for 18- 20 minutes) until the potatoes are tender.
Step 3
Stir the beef and vinegar into the soup. Set aside for 3 minutes.
Step 4
Taste the soup for seasoning and divide between serving bowls. Serve with a dollop of crème fraiche and parsley.
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