Recipe
BORSCHT SOUP
Serves: 4
Preparation time: 10 minutes If they like it, it serves 4 otherwise
Cooking time: 20 minutes
Totaltime: 30 minutes
Ingredients
- 3 Tablespoons butter
- 1 large yellow onion diced
- 5 large garlic cloves minced
- 6 cups beef bone broth or beef stock
- 5 medium beets peeled and cut into 1-inch pieces
- 3 large carrots cut into ½-inch thick rounds
- 2 celery stalks chopped into ½-inch pieces
- 2 bay leaves
- 1 teaspoon caraway seeds
- ½ teaspoon allspice
- 3 Tablespoons apple cider vinegar
- 2 teaspoons granulated sugar
- salt to taste
- ground black peppers to taste
- FOR SERVING:
- Sour cream
- Fresh chopped dill
Preparation
-
In a large heavy-bottomed pot melt the butter over medium-high heat. Once the foaming subsides, add the onion and cook until translucent and soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Slowly add in the beef bone broth while scraping up any browned bits from the bottom of the pot. Add in the beets, carrots, celery, bay leaves, caraway seeds, and allspice. Bring the mixture to a low boil, and cook until the vegetables are tender, about 10-15 minutes.
Turn off the heat and remove the bay leaves. Add in the vinegar, sugar, and salt and pepper to taste.
SERVE:
Ladle soup into bowls and serve with sour cream and fresh chopped dill.
main ingredients: beet
type of recipe:
soup
type of dish:
cuisine:
specific recipes:
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