Per serving (336g)
Calories 306, Fat 15g, Saturates 2.5g , Carbohydrate 38g, Sugars 16g, Fibre 9g, Protein 9.6g, Salt 1.6g
For the cream, to a small bowl, add the cashews, water, lemon juice, garlic and horseradish. Blend the ingredients until smooth, using a stick blender.
For the borscht, in a large pan over a medium heat, add the olive oil, beetroot, carrots, onion, celery, garlic and potato. Sauté for 8-10 minutes, until the vegetables start to soften.
Stir the tomato purée into the vegetables, before adding the vegetable stock and red cabbage and leaving to simmer for 20-25 minutes or until the vegetables are completely soft.
Finally, add the dill; serve in bowls with a drizzle of horseradish cream over the top.
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