Beet Borscht Soup Recipe

Ingredients

• 1 medium onion, finely chopped
• 2 carrots, shredded
• 2 Tbsp oil
• 1 Tbsp unsalted butter
• 2 medium uncooked beets, shredded
• 1/2 red bell pepper, cubed
• 1 celery rib, chopped
• 1 cup diced fresh tomatoes
• 2 garlic cloves, minced
• 32 oz chicken broth
• 8 cups water
• 2 bay leaves
• 3 large potatoes, cubed
• 4 cups green cabbage, shredded (1/2 head)
• 2 tsp salt, or to taste
• 1 tsp ground black pepper
• 1/2 tsp granulated sugar
• 2 tsp lemon juice
• 2 Tbsp cilantro, chopped
• 2 Tbsp dill, chopped
• 2 Tbsp parsley, finely chopped

Instructions

1. 1

   Finely chop the onion and shred the carrots.

2. 2

   In a Dutch oven, over medium heat, heat the oil and butter. Add the onions and carrots and saute until tender, about 5 min.

3. 3

   Meanwhile, finely chop the celery, cube the pepper, grate the beets and dice the tomatoes.

4. 4

   Add to the Dutch oven and saute another 5 minutes, stirring as needed.

5. 5

   Mix in the garlic.

6. 6

   Add the broth, water, bay leaves, potatoes and bring to a soft boil.

7. 7

   Meanwhile, grate the cabbage.

8. 8

   Add the cabbage, salt, pepper and sugar to the soup.

9. 9

   Cook 12-15 minutes.

10. 10

    Once the potatoes and cabbage are tender, add the lemon juice and herbs.

11. 11

    Enjoy, friends.