Borscht soup with sour cream and dill | Bidfood recipe
A warming traditional Borscht beetroot and sausage soup, served with sour cream and brown bread.
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Cooking tools:
- Skillet
- Pot
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Ladle
- Serving bowl
- Colander
- Peeler
- Garlic press
- Mixing bowl
- Oven mitt
Ingredients
- 200g Green Valley dairy set soured cream
- 100g Cirio tomato purée
- 400g Everyday Favourites chopped tomatoes
- 20ml Everyday Favourites extended life vegetable oil
- 500g Farmhouse Cumberland sausage meat (chilled)
- 200g Carrots (hydro-cooled, chilled)
- 30g Fresh dill (chilled)
- 30g White garlic (chilled)
- 3 potatoes Everyday Favourites jacket potatoes
- 300g Raw beetroot (chilled)
- 200g Shredded cabbage (frozen)
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