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Borscht Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course, Soup
Calories: 102
Ingredients Equipment Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic crushed
  • 1 carrot peeled & diced
  • 1 celery stalk diced
  • 1 bell pepper de-seeded & diced
  • 4 cups vegetable stock
  • 1 1/2 cups red cabbage
  • 1/2 apple shredded
  • 3 raw beets peeled & shredded
  • 3 Tbsp dill chopped, fresh or substitute 1 Tbsp dried
  • 2 Tbsp tomato paste
  • 2 bay leaves
  • 1 Tbsp pickle juice
  • 2 tsp coriander ground
  • salt and pepper to taste
  • sour cream optional

Equipment

  • Large pot
  • Cutting Board
  • Knife

Method
 

  1. In a large pot on medium-high heat, cook oil, onions, garlic, carrots, celery and bell pepper until soft, about 2 - 3 minutes.
  2. Add all the remaining ingredients, and bring to a boil. Reduce the heat to a simmer, partially cover with a lid, and let cook until the beets are soft, about 15-20 minutes. Remove the bay leaves before serving.