Borscht is one of the best ways to enjoy beets. Serve it as a main dish with hearty peasant bread or as a starter for a leisurely meal. Your family will love the taste and you’ll feel good about all the healthful ingredients. Enjoy!
Author:Norann Oleson
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:10 1x
Category:Soups
Ingredients
Scale
3 medium-size beets, peeled and grated
3 medium golden potatoes peeled and sliced into bite-sized pieces
2 carrots peeled and thinly sliced
2 celery ribs trimmed and finely chopped
1 small red bell pepper finely chopped, optional
1 medium onion finely chopped
4 Tbsp ketchup or 3 Tbsp tomato sauce
4 Tbsp olive oil divided
8 cups chicken broth + 2 cups water
1 can white cannellini beans, juice included
2 bay leaves
2 Tablespoons white vinegar (or to taste)
1 teaspoon sea salt
pinch of black pepper
1 large garlic clove, minced
3 Tablespoons chopped dill
Instructions
Peel all vegetables, then grate or slice them. Keep potatoes in cold water to prevent browning.
Heat a large soup pot (6 Qt) over medium high heat and add 2 Tbsp olive oil.
Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
Add 8 cups broth and 2 cups water and bring to a boil. Add potatoes and carrots, simmering for 10-15 minutes until vegetables are tender.
While vegetables are simmering, put a large skillet over medium high heat and add 2 Tbsp oil.
Add chopped onion, celery and bell pepper. Sauté stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry for 30 seconds, then transfer contents of skillet to the soup pot.
When vegetables are adequately cooked, add the cannellini beans with their juice, bay leaves, vinegar, teaspoon salt, pepper, garlic, and chopped dill. Simmer for an additional 2-3 minutes.
