With the weather being so pleasantly chilly we can t really help ourselves from wanting to snuggle in the quilt with a steaming bowl of Beet Cabbage a perfect stew for making it through cold nights And if that is not we don t know what is What you need White beans 1 cup Beetroot 6 large Olive oil 2 tbsp Onions 2 medium Salt 1 tsp plus more to taste Garlic 3 cloves Nappa cabbage 1 shredded Caraway seeds 2 tsp Broth 8 cups chicken or vegetable Lemon juice to taste Plain yoghurt or sour cream to garnish Fresh dill to garnish chopped Method 1 Put the beans in a large pot and bring it to a boil cover turn off the heat and let it sit for 1 hour 2 Drain and return the to the pot Cover with cold water bring to a boil reduce heat to simmer and cook until the beans are tender Drain the beans and set them aside 3 Meanwhile preheat the over to 180 degrees C Wrap the beets in a large sheet of aluminum foil place on a baking sheet and cook until tender when pierced with a fork about 45 minutes 4 Peel the beets and grate them on the large hole side of a grater Set aside 5 In a large pot over medium high heat add oil onions garlic salt and stir 6 Add the caraway seeds and grated beets Stir to combine 7 Add the broth and bring to a boil reduce the heat and simmer add the beans and cook until the are tender and flavours blend 15 to 20 minutes 8 Add salt and juice if using to taste Serve hot with a dollop of yoghurt or sour and a sprinkle of dill Swing by a Foodhall near you or call us on 8095031111 to order our range of vegetables

Borscht, comfort,, beans, vegetables, lemon, cream, winter

Foodhall,  Borscht, comfort,, beans, vegetables, lemon, cream, winter

With the weather being so pleasantly chilly, we can't really help ourselves from wanting to snuggle in the quilt with a steaming bowl of Beet & Cabbage #Borscht - a perfect stew for making it through cold nights. And if that is not #comfort, we don't know what is.

What you need:
• White beans - 1 cup
• Beetroot - 6, large
• Olive oil - 2 tbsp
• Onions - 2, medium
• Salt - 1 tsp, plus more to taste
• Garlic - 3 cloves
• Nappa cabbage - 1, shredded
• Caraway seeds - 2 tsp
• Broth - 8 cups (chicken or vegetable)
• Lemon juice - to taste
• Plain yoghurt or sour cream - to garnish
• Fresh dill - to garnish, chopped

Method:
1. Put the beans in a large pot and bring it to a boil, cover, turn off the heat, and let it sit for 1 hour
2. Drain and return the #beans to the pot. Cover with cold water, bring to a boil, reduce heat to simmer, and cook until the beans are tender. Drain the beans and set them aside
3. Meanwhile, preheat the over to 180 degrees C. Wrap the beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes
4. Peel the beets and grate them on the large-hole side of a grater. Set aside
5. In a large pot over medium-high heat add oil, onions, garlic, salt, and stir
6. Add the caraway seeds and grated beets. Stir to combine
7. Add the broth and bring to a boil; reduce the heat and simmer, add the beans, and cook until the #vegetables are tender and flavours blend, 15 to 20 minutes
8. Add salt and #lemon juice, if using, to taste. Serve hot, with a dollop of yoghurt or sour #cream and a sprinkle of dill

Swing by a Foodhall near you or call us on 8095031111 to order our range of #winter vegetables.

With the weather being so pleasantly chilly, we can't really help ourselves from wanting to snuggle in the quilt with a steaming bowl of Beet & Cabbage #Borscht - a perfect stew for making it through cold nights. And if that is not #comfort, we don't know what is. What you need: • White beans - 1 cup • Beetroot - 6, large • Olive oil - 2 tbsp • Onions - 2, medium • Salt - 1 tsp, plus more to taste • Garlic - 3 cloves • Nappa cabbage - 1, shredded • Caraway seeds - 2 tsp • Broth - 8 cups (chicken or vegetable) • Lemon juice - to taste • Plain yoghurt or sour cream - to garnish • Fresh dill - to garnish, chopped Method: 1. Put the beans in a large pot and bring it to a boil, cover, turn off the heat, and let it sit for 1 hour 2. Drain and return the #beans to the pot. Cover with cold water, bring to a boil, reduce heat to simmer, and cook until the beans are tender. Drain the beans and set them aside 3. Meanwhile, preheat the over to 180 degrees C. Wrap the beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes 4. Peel the beets and grate them on the large-hole side of a grater. Set aside 5. In a large pot over medium-high heat add oil, onions, garlic, salt, and stir 6. Add the caraway seeds and grated beets. Stir to combine 7. Add the broth and bring to a boil; reduce the heat and simmer, add the beans, and cook until the #vegetables are tender and flavours blend, 15 to 20 minutes 8. Add salt and #lemon juice, if using, to taste. Serve hot, with a dollop of yoghurt or sour #cream and a sprinkle of dill Swing by a Foodhall near you or call us on 8095031111 to order our range of #winter vegetables.

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