Borscht Recipe (Beet Soup)

Russian, Soup

Prep Time: 20 minutes Cook Time: 30 minutes Servings: Servings 6 Source:

Ingredients

2 tablespoons olive oil

4 red beets 1/2 inch diced (approx 1.5 lbs)

2 carrots 1/2 inch diced

1 large russet potato peeled and 1/2 inch diced

1/2 small green cabbage shaved

2 cloves garlic minced

4 cups vegetable broth

4 cups beef broth

2 tablespoons dill fresh, minced

2 tablespoons lemon juice fresh

1 teaspoon lemon zest

1 bay leaf

kosher salt to taste

black pepper to taste

sour cream optional, for serving

Directions

Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.

Cook for 10 minutes to slightly soften the vegetables.

Add in the garlic and saute for 30 seconds or until fragrant.

Pour in the beef and the vegetable broth and simmer for 20-25 minutes or until the beets and carrots are tender.

Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.

Serve with a dollop of sour cream on top.

Nutrition

Calories: 157, Fat: 5g, Saturated Fat: 1g, Sodium: 991mg, Potassium: 920mg, Carbohydrates: 24g, Fiber: 4g, Sugar: 8g, Protein: 6g, Vitamin A: 3817%, Vitamin C: 32%, Calcium: 49%, Iron: 1%