(Classic Borscht Recipe (Beet Soup







Ingredients

  • 2 tablespoons olive oil
  • 4 red beets ½ inch diced (approx. 1 ½ pounds)
  • 2 carrots ½ inch diced
  • 1 large russet potato peeled and ½ inch diced
  • ½ 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

Instructions

  • 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 sauté for 30 seconds or until fragrant.
  • Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
  • Discard bay leaf. 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.