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Tomato Borscht - Orgran

  • Serves: 4



  • 3 medium sized beetroot
  • 3 rashers bacon
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 2 medium carrots
  • 2 medium potatoes
  • 2 sticks celery
  • 1 cup diced pumpkin
  • 1 x 800g can diced tomatoes
  • 1/4 cup finely chopped semi-dried tomatoes
  • 8 cups fresh beef stock
  • 1 teaspoon tomato paste
  • 1 cup finely shredded cabbage
  • salt and freshly ground pepper, as desired
  • chopped fresh parsley, for garnish
  • ORGRAN Crispibread™ of choice


  • Place beetroot into a large saucepan. Cover with cold water. Bring to the boil. Reduce heat and simmer gently until beetroot is tender. Remove from saucepan.
  • Remove rind and fat from bacon. Cut into pieces. Place into a large saucepan. Cook over a gently heat, stirring so that bacon does not burn. Remove bacon from saucepan.
  • Pour oil into saucepan. Heat over a gentle heat.
  • Peel and crush garlic. Add to saucepan.
  • Peel carrots and potatoes and cut into small dice. Add to saucepan.
  • Chop celery into small pieces. Add to saucepan.
  • Add diced pumpkin to saucepan.
  • Peel and dice one beetroot.
  • Put diced tomatoes, semi-dried tomatoes and one diced beetroot into the bowl of an electric blender. Blend until smooth.
  • Pour beef stock into a large bowl. Add beetroot and tomato puree and tomato paste. Stir well to combine. Pour into saucepan with vegetables.
  • Cut remaining 2 beetroot into small dice. Add to saucepan.
  • Simmer over a gentle heat until vegetables are soft.
  • Add shredded cabbage and cook for a further 10 minutes.
  • Add cooked bacon.
  • Season with salt and pepper, as desired
  • Serve with freshly chopped parsley and ORGRAN Crispibread™ of choice