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Borscht (Beet) Soup

“Surprisingly simple and delicious, this is a great way to use oversized beets at the end of the season.”

INGREDIENTS
  • 1 onion, chopped
  • 1 large beet, peeled and chopped
  • 1 large cooking apple, chopped
  • 2 celery stalks, chopped
  • 1/2 red pepper, chopped
  • 4 oz mushrooms, chopped
  • 2 tablespoons butter
  • 2 tablespoons sunflower oil
  • 8 cups stock
  • 1 teaspoon cumin
  • 1/2 teaspoon dried thyme
  • 1 large bay leaf
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • sour cream for serving
DIRECTIONS
  1. In large soup kettle, melt butter with oil. Add all chopped vegetables and 3 tablespoons of stock. Cover and cook on low for 15 minutes.
  2. Stir in cumin, thyme, bay leaf, lemon juice, salt and pepper.
  3. Bring to a boil, cover and turn down to simmer. Cook for about 30 minutes.
  4. Cool then puree.
  5. Reheat and serve with drop of sour cream in each bowl.

Yield: 6-8 servings

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