Quinoa and Sorrel Borscht
Quinoa and Sorrel Borscht
servings: 1
|
calories: 312
|
cooking time: 20 min
|
weight: 85 gr /
oz
Category: base camp, lightweight, one-pot, paleo-friendly, soups
nutrition info:
calories: 312, protein: 18.9 g, carbs: 24.6 g, fat: 15.7 g, sugars: 5 g, sodium: 793 mg
you'll need:
1 handful beef jerky (about 30g/1oz)
1 tablespoon ghee (Note: for Paleo version replace ghee by vegetable oil)
1 small shallot
2 baby carrot
2 tablespoons quinoa
bunch fresh-picked wild sorrel (small)
Salt
Pepper
1 tablespoon ghee (Note: for Paleo version replace ghee by vegetable oil)
1 small shallot
2 baby carrot
2 tablespoons quinoa
bunch fresh-picked wild sorrel (small)
Salt
Pepper
at home:
Grind beef jerky in a coffee grinder and then put into a small-sized zip-lock freezer bag.
Pack remaining ingredients separately.
on the trail:
Peel and dice vegetables; wash and chop sorrel.
Melt the ghee in a pot, add onions and carrots; cook until onions are soft and translucent.
Pour in 1 cup water; bring to a boil. Season to taste with salt and pepper.
Stir in quinoa (rinsed and drained) and beef jerky.
Simmer until everything is cooked through, about 10 minutes.
Add sorrel and cook for another 3 minutes.
