Orange Borscht Recipes

Ingredients :

3 cups peeled and grated beetroot

3 cups Chicken Stock

1 cup unsweetened orange juice

1 cup unsweetened tomato juice

1 sprig fresh thyme or 1/4 tsp dried thyme

ground black pepper

garnish - 2 tbsp chopped parsley

Method :

Place beetroot and stock in saucepan and bring to the boil. Simmer for 20 minutes. Strain stock into a clean saucepan and add 1 cup of the cooked beetroot. Discard the remaining beetroot. Add the juices, thyme and pepper. Bring to the boil and remove sprig of thyme. Serve in bowls and sprinkle with chopped parsley.

Beetroot soup (borscht) is East European in origin and would, traditionally, have been eaten with plain boiled potatoes on the side. You can also add a spoonful of low fat natural yoghurt to each bowl just before you serve the soup.

Serves 4

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