You Will Need:
- 2 x 500 ml, Chicken Bone Broth packets (1 L)
- 1 Litre of Water
- 2 Beetroots
- 2 large Carrots
- 2 Big Red Capsicums
- 2 medium White Onion
- 2 medium-size golden Kumara or 2 potatoes
- 8 cloves of Garlic
- 2 big chillies (optional, if you like chillies then use them)
- 0.5 head large Cabbage
- 6 tbsp, Olive Oil for cooking
- 30 gram, Himalayan Salt
- 5 Bay leaves
- 2 tbsp of 9 Spice (see the recipe in Platters & Condiments)
- I Bunch of fresh coriander
- 1 Bunch of Spring onion
- 400 gram, Cherry Tomatoes
- 0.85 kg, Pork neck steaks
- 8 slice, Wholemeal Sourdough
- 8 pat (1-inch sq, 1/2 inch high), Butter
- 150 g, Sour Cream (1 tsp p/s)1L
Directions:
- Take the meat and washed beetroots and put it into the pot of water
- Add 1 tbl sp of Himalayan salt and bring it to the boil
- Remove residue from the top of the stock and continue cooking until beetroots are cooked through, (30-40 minutes or so)
- On the meantime: grate the carrots; slice the onions; chop up the garlic and chillies; cut kumara into the small cubes; chop up the cabbage nice and thin; slice the capsicums and chop up tomatoes.
- Take out of the pot beetroot and meat, place it onto the flat platter and let it cool off.
- Put sliced cabbage and cubed kumara into the simmering stock, add chicken broth to the pot, bring it to the boil, reduce the heat.
- Chop up cooked pork and put it into the pot with cabbage and kumara, add the bay leaves, put the lid on.
- Heat up the pan with the olive oil, add the onions, garlic and chillies, keep frying on the medium heat until softened, add 9 spice and salt
- Add carrots and capsicums, and keep frying it until nice and soft
- Grate cooked beetroots into the mix, following with chopped tomatoes, cook until tomatoes are softened.
- Add fried vegetables to the pot of soup, mix it thoroughly, let it simmer for 10 minutes on the medium heat.
- Try the flavour, add some salt if necessary, add more of the 9 spice if you feel that it needs some more spice, let it simmer for another 10 minutes
- Turn it off, close the lid and let it rest for 20 minutes
- Chop up fresh coriander and spring onions put it into the bowl.
- Toast the bread, butter it.
- Serve borscht in medium-sized bowls, topping it with some sour cream and greens ans toasted bread slices on the side.
Enjoy your dinner
Bon Appetit 
Nutrition Facts
8 servings per container
Serving size 1 Serving
Amount per serving
Calories
509
% Daily Value*
Total Fat 23g
29%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 64mg
22%
Sodium 604mg
27%
Total Carbohydrate 22g
8%
Dietary Fiber 9g
30%
Total Sugars 11g
Includes 0g Added Sugars 0%
Protein 31g
Potassium 283mg
7%
Vitamin A
277%
Vitamin C
41%
Calcium
53%
Iron
13%
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Recipe
Step-by-Step Photos
