Beat this Borscht

We made vegetarian beet Borscht for dinner last night - it was absolutely delicious and very easy to make.

Into a stockpot add:

• 3/4 of a medium onion (diced finely to saute faster)
• 2 Tbsp extra virgin Olive Oil.
• Sweat the onions until translucent and add:
• 1/2 of 1 medium head of cabbage and let the cabbage wilt (cook for ~5 minutes) and then add:
• Remove both ends of 3 medium sized beets, peel, and chunk into 1 inch cubes (this will be ~ 1 1/4lb beets)
• Chop up 1 medium Sweet Potato (skin on)
• Chop up 1 medium Carrot (skin off or on)
• Add enough water (adding powdered broth) or liquid broth to cover all the ingredients by ~ 1 1/4 inches (~ 8-10 cups)

Bring to a boil, reduce heat, and simmer covered for ~40 minutes or until all the ingredients are tender.  Bust out your immersion blender (if you don’t got one, it’s worth the $25 investment to get one).  Remove the pan from heat and puree that beautiful blend up.

Add fresh lemon juice (~1 1/2 Tbsp), sea salt, and pepper to taste.  Garnish with fresh chopped dill and sour cream, and serve with rye bread.  Delicious hot or cold.

Beckie 303-440-3828 xt 1

Share This Post >>