Revisited “Borscht” soup


For 2 people – easy ~ €

Preparation time: 10 minutes

Cooking time: 15 minutes


  • ¼ leek (even the green part is appropriate)
  • 1 carrot
  • 200 g potatoes (about 2 medium sized)
  • 50 g turnip (in the absence, add ½ carrot)
  • 75 g beetroot (about 2)
  • 50 g cabbage
  • 0.5 l of water
  • 1 tsp of vegetable stock powder or 1 vegetable stock cube without palm oil (for an equivalent of 5 dl of liquid)
  • Thyme
  • Parsley
  • Optional: bay leaf

Slice the leek. Using a leek instead of an onion avoids using a frying pan and it goes faster! Cut the carrot into slices, potatoes, turnip and the beetroot into cubes and cabbage into small squares.

For the cabbage to keep longer, take a few leaves outside the cabbage instead of cutting one end.

Put everything in a saucepan and cook for 15 minutes under the lid (energy saving). If you use pre-cooked beetroots, add them after 10 minutes of cooking together with their juice.

Serve with parsley.

Serving dish for 4 people

Enjoy your meal!

Contribution Lotta Grant!