Beet Borscht Soup Recipe

Beet Borscht Soup Recipe

This is a simplified and easier version of the classic Russian Borscht without meat. So easy to make and loaded with beets, cabbage, potatoes and herbs, this soup is wonderful!

#borscht, #borscht #recipe #Soup

Ingredients

• 1 medium onion, finely chopped
• 2 carrots, shredded
• 2 Tbsp oil
• 1 Tbsp unsalted butter
• 2 medium uncooked beets, shredded
• 1/2 red pepper, cubed
• 1 celery rib, chopped
• 1 cup diced fresh tomatoes
• 2 garlic cloves, minced
• 32 oz. chicken broth
• 8 cups water
• 2 bay leaves
• 3 large potatoes, cubed
• 1/2 head white cabbage, shredded (4 cups)
• 2 tsp salt, or to taste
• 1 tsp ground black pepper
• ½ tsp granulated sugar
• 2 tsp lemon juice
• 2 Tbsp cilantro, chopped
• 2 Tbsp dill, chopped
• 2 Tbsp parsley, finely chopped

Instructions

1. Finely chop the onion and shred the carrots.
2. In a Dutch oven, over medium heat, heat the oil and butter. Add the onions and carrots and saute until tender, about 5 min.
3. Meanwhile, finely chop the celery, cube the pepper, grate the beets and dice the tomatoes.
4. Add to the Dutch oven and saute another 5 minutes, stirring as needed.
5. Mix in the garlic.
6. Add the broth, water, bay leaves, potatoes and .............
7. .............

Original Recipe Article from valentinascorner.com

Share this post