Lentil-Free Beet Borscht

1. 1 Canned red beanspack 400 g ≈ $1.10 120 g
2. 2 Beetroot≈ $2.50 per kg 100 g
3. 3 White cabbagepack 1.2 kg ≈ $2.40 100 g
4. 4 Potatoes≈ $2.19 per kg 120 g
5. 5 Carrots≈ $1.50 per kg 40 g
6. 6 Onions≈ $1.60 per kg 40 g
7. 7 Tomato pastepack 140 g ≈ $1.00 15 g
8. 8 Garlic≈ $10.00 per kg 3 g
9. 9 Sunflower oil 10 ml
10. 10 Bay leaves to taste
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Chop the onion⁶ into cubes, grate the beets² and carrots⁵ on a box grater, cut the potatoes⁴ into 2 cm cubes, and thinly shred the cabbage.

2. Heat the oil in a pot over medium heat, sauté the onion⁶, carrots⁵, and beets² for 7 minutes, stirring occasionally.

3. Add the tomato⁷ paste and cook for another 2 minutes until fragrant.

4. Pour in 700 ml of hot water, add the potatoes⁴, bring to a boil, and simmer for 10 minutes over medium heat.

5. Add the cabbage, bay leaf, and salt, then cook for another 10 minutes until the potatoes⁴ are tender.

6. Add the kidney beans with their liquid from the can and warm through for 5 minutes.

7. Remove from heat, stir in the minced garlic⁸, cover, and let steep for 5 minutes. Serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.