大象传媒

Jessica鈥檚 Ukrainian Borsht

Help your child make Jessica's tasty borsht with this quick and simple recipe. Serves 4 - 6.

You will need
  • 2 dessert spoons (dsp) vegetable oil
  • 2 large leaves Savoy cabbage
  • 4 slim salad onion
  • 2 carrots (125g)
  • 1 boiled potato cut into chunks (150g)
  • 700ml vegetable stock
  • 300g cooked beetroot
  • 3 dsp tomato ketchup
  • 5 twists Black pepper
  • Pinch of salt
  • Dill, to serve

Method

For allergens, see ingredients in bold.

  1. Pre-heat the oven to 180掳C. Put the oil into the bottom of a small casserole with lid

  2. Cut the spring onions into small pieces with scissors and tip into the casserole dish

  3. Cut the core out of both cabbage leaves with scissors then roll and cut them up to shred. Add to the casserole, stir and put on the lid. Ask a grown up to put it into the oven for 10-15 minutes till the cabbage and onion has softened

  4. Measure the tomato ketchup, from the bottle into the jug of stock and stir together

  5. Snap the carrots and grate then put into a large lidded casserole dish

  6. Using fork secure method, chop the beetroot into small chunks using a table knife. The fork will hold it still and stop your fingers going purple! Add to casserole dish. Wash your hands

  7. Add the cooked potatoes to the casserole then 5 twists of black pepper and a pinch of salt

  8. Tip the cooked and cooled cabbage and onion and the stock mixture into casserole. Stir everything together and put the lid on then ask an adult to put the large casserole into the oven for 30 minutes till the carrot is cooked and the soup hot

  9. Serve in bowls with a sprig of dill

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