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Red cabbage, beet and apple borscht

A rich, red winter warming soup that puts a twist on traditional borscht

Prep: 15 mins

Cook: 40 mins

Serves: 6

Photo: Rupa Nagamootoo (Rupa Photography, London)
    Method
    • In a large saucepan, sweat the onion in the olive oil.
    • Add the apple, cabbage, beet, apple cider vinegar, caster sugar, and vegetable stock, and salt to season.
    • Bring to a boil and simmer for approximately 40 minutes. Liquidise well and check seasoning.
    • Serve hot or cold with a good dollop of sour cream or, if not using dairy, a good squeeze of lemon juice.

    Recipe adapted from The Modern Jewish Table by Georgie Tarn and Tracey Fine (the Jewish Princesses), Skyhorse Publishing 

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