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Borsch

Borscht

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Ingredients

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.

Kitchen image with NeoChef™

Tastefully Stylish,
Simply Delicious

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*Product images may differ from products released by the country.