Simple Vegetarian Borscht
serves 2-4
Recipe from cookthink
Sweet, earthy beets are the basis of this simple vegetarian soup flavored with fresh dill and finished with a dollop of sour cream.
ingredients
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
timer
prep: 15 minutes
total: 1 hour
tools
large pot
vegetable peeler
ladle
instructions
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.
Comments
Says: September 01, 2009 at 02:41 AM
I haven't tried this borscht recipe YET, but it looks wonderful! Can't wait to try it.
Says: June 14, 2009 at 12:27 AM
This was a great recipe for my first borscht. It seems like you could add any veggie to make it your own. I had a bit of red pepper, so I threw that in. They didnt affect the dominant flavor/color of the beets.
Says: February 18, 2009 at 08:42 PM
This Borscht Rocks! I added 1/2 head of cabbage, thinly sliced and it is soo good, very healthy and beautiful, easy to make!