A workers' cooperative growing food on London's edge in the Lea Valley

Spring Borscht


Beetroots, grated
1 onion, chopped
Couple of carrots, diced
1 potato, chopped
broad beans

Vegetable stock cube dissolved in water
salt and pepper to taste
1 tsp vinegar to taste

Sauté onion and add shredded beetroots to it once the onions are cooked. Add carrots, and potatoes and sauté for a couple of minutes.
Add the stock, cover the veg and simmer for 20 minutes, or until the veg is cooked. Add the broad beans, add salt and vinegar to taste.

Categories:  Recipes, beetroot

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