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)

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.


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