Simple Vegetarian Borscht
serves 2-4
Sweet, earthy beets are the basis of this simple vegetarian soup flavored with fresh dill and finished with a dollop of sour cream.
2 medium leeks, thinly sliced
2 tablespoons unsalted butter
1 medium onion, diced
1 rib celery, diced
1 medium carrot, diced
2 cloves garlic, minced
1 1/2 pounds fresh beets, peeled and diced
4 cups low-sodium vegetable broth
4 tablespoons apple cider vinegar
3 tablespoons chopped fresh dill, plus more for garnish
4 tablespoons sour cream
prep: 15 minutes
total: 1 hour
large pot
vegetable peeler
ladle
1. Prep all the ingredients. Heat the butter in a large pot over medium heat. When the foam subsides, add the onions, leeks, celery, carrot, garlic, beets and a generous sprinkling of salt and pepper. Cook, stirring often, until the vegetables soften, 15-20 minutes.
2. Pour in the vegetable broth and bring the soup to a simmer. Simmer gently, stirring occasionally, for 10-15 minutes. Stir in the vinegar, dill and more salt and pepper to taste. Ladle the soup into individual bowls and top with sour cream and more dill to taste.
2. Pour in the vegetable broth and bring the soup to a simmer. Simmer gently, stirring occasionally, for 10-15 minutes. Stir in the vinegar, dill and more salt and pepper to taste. Ladle the soup into individual bowls and top with sour cream and more dill to taste.
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