Name: Borscht with savoury scones
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2
Ingredients: For the soup; 2 tsp vegetable oil; 1 onion peeled and diced; 1 medium carrot peeled and diced; 200g (7oz) potatoes peeled and diced; 1 celery stick diced finely; 200g (7oz) beetroot peeled and diced; 1 bay leaf; 800ml (just under 1½ pt) low-salt vegetable stock; 2 garlic cloves peeled and crushed; 1 tsp cider vinegar; Sprig of dill to serve (optional); For the scones; 100g (3½ oz) self-raising wholemeal flour; ¼ tsp baking powder; 50g (2oz) polenta (use a quick-cook type) plus ½ tsp for sprinkling; 2 tbsp chopped fresh dill plus a couple of sprigs to garnish; 2 tsp sunflower oil; 1 egg beaten; 1 tbsp skimmed milk plus 1 tsp to brush the tops

Meal type: Soup

Serves: 2

Preparation time: 25 minutes

Cooking time: 30 minutes

1. Heat the oil in a large pan and fry the onion, garlic, carrot, potatoes, celery and beetroot for 5 minutes over a medium heat until softened.

2. Add the bay leaf, stock and vinegar. Bring to the boil then simmer for 25 minutes until all the vegetables are tender.

3. Meanwhile, to make the scones, pre-heat the oven to 200°C/180°C fan/gas mark 6. Sift the flour and baking powder into a mixing bowl. Stir in the polenta (keeping the ½ tsp aside) and chopped dill.

4. Whisk together the sunflower oil, egg and milk, then add to the flour and mix to a soft dough.

5. Turn out to a lightly floured work surface and knead lightly to bring together. Press down lightly and stamp out four 7cm (3in) rounds. Alternatively, press into a circle about 2.5cm (1in) thick, then cut into quarters. Brush with milk and sprinkle on a little polenta. Place on a non-stick baking tray and bake for 12 to 15 minutes, until the scones are golden.

6. Season the soup with black pepper, and remove the bay leaf. Blend until smooth, using a food processor or stick blender. (If you prefer it chunkier, blend half of it until smooth and combine with the rest). Serve with one scone per portion,and garnish with dill, if you like.

Energy 1754kJ 417kcal 21%

Carbs 67.4g -

Fibre 8.5g 28%

Fat 10.8g Low 15%

Saturates 2g Low 10%

Sugar 16.6g Low 18%

Salt 1.01g Low 17%

% = an adult's reference intake

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Ingredients

For the soup

2 tsp vegetable oil
1 onion, peeled and diced
1 medium carrot, peeled and diced
200g (7oz) potatoes, peeled and diced
1 celery stick, diced finely
200g (7oz) beetroot, peeled and diced
1 bay leaf
800ml (just under 1½ pt) low-salt vegetable stock
2 garlic cloves, peeled and crushed
1 tsp cider vinegar
Sprig of dill to serve (optional)

For the scones

100g (3½ oz) self-raising wholemeal flour
¼ tsp baking powder
50g (2oz) polenta (use a quick-cook type) plus ½ tsp for sprinkling
2 tbsp chopped fresh dill, plus a couple of sprigs to garnish
2 tsp sunflower oil
1 egg, beaten
1 tbsp skimmed milk plus 1 tsp to brush the tops

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Borscht soup with savoury scones

Nutritional Information

Tried this at home?

Ingredients

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