Easy Borscht Soup

Name: Easy Borscht Soup
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4
Ingredients: 300g Quorn Vegetarian Strips [https://www.quorn.co.uk/products/steak-strips]; A drizzle olive oil; 1 onion, diced; 2 cloves garlic, sliced; 300g raw beetroot, grated; 300g Maris Piper potatoes, diced; 1 carrot, grated; ¼ red cabbage, shredded; 50g tomato puree; 1.5 litres very low salt vegetable stock; To garnish:; 4 teaspoons light crème fresh; 4 sprigs of dill

Leave a review

A vegetarian Borscht Soup with Quorn Steak Strips and beetroot, red cabbage and potatoes in a white bowl on a wooden background.

This easy vegetarian Borscht Soup recipe is full of rich flavours. We’ve swapped the meat in this recipe for tender Quorn Strips, which are cooked with beetroot and potatoes in a vegetable stock. Serve with crusty bread and a dollop of sour cream for a delicious vegetarian take on an authentic borscht recipe.

Vegetarian Steak & Strips Recipes Vegan and Vegetarian Soup Recipes 30 Minute Meals Quick and Easy Vegetarian Recipes and Vegan Meal Ideas

Serves 4

27 mins

Easy

253 cals
(Per serving)

6g of fat
(Per serving)

12.5g fibre
(Per serving)

16g protein
(Per serving)

A packet of Quorn Vegetarian Steak Strips showing the plated product and information on an orange and charcoal background.

Made with Quorn Vegetarian Strips

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

Cook mode (Keep screen awake)

Ingredients

300g Quorn Vegetarian Strips
A drizzle olive oil
1 onion, diced
2 cloves garlic, sliced
300g raw beetroot, grated
300g Maris Piper potatoes, diced
1 carrot, grated
¼ red cabbage, shredded
50g tomato puree
1.5 litres very low salt vegetable stock
To garnish:
4 teaspoons light crème fresh
4 sprigs of dill

Method

Heat a drizzle of olive oil in a large saucepan over a medium heat. Add the onion and garlic, sauté for 5 minutes.
Add the Quorn Strips, beetroot, potatoes, carrot, cabbage, tomato puree and stock. Stir well and bring to a simmer.
Simmer for 12 minutes. Check that the potatoes are tender, add a few more minutes simmering time if required.
Spoon into warmed serving bowls. Garnish each bowl with a dollop of crème fresh and a sprig of dill.