Serve 4-6 people
2 carrots, peeled and finely chopped
2 celery stalks, finely sliced
1 onion finely sliced
1 tablespoon of butter
3 large beetroots, peeled and chopped into cubes
700g diced lamb
½ white cabbage, shredded
500ml organic beef stock
500ml organic chicken stock
Finely chopped Italian flat leaf parsley to serve
Sour cream to serve
Image via Pinterest
In a big soup saucepan melt butter and add celery, carrot and onion. Cook on medium heat until they soften.
Add diced lamb and cook for 10 minutes on medium heat, stirring occasionally.
Add the beetroot and stock and bring to a simmer for 3 hours on low heat.
5 minutes before serving, add the shredded cabbage.
To serve, scoop borsch into bowl and put a big dollop of sour cream on top and sprinkle with parsley.
To make in slow cooker, place all ingredients in slow cooker except parsley and sour cream. Cook for 3-6 hours on low heat.