Name: Classic European Borscht Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 red onion, chopped; 2 carrots, finely grated; 1/2 leek, sliced and rinsed well; 8 cups vegetable broth; 1 small potato, peeled and cubed; 2 cups jarred beets, cut into 1/2-inch cubes; 2 cups thickly sliced red cabbage; 1–2 teaspoons balsamic vinegar; Kosher salt and freshly ground black pepper; Sour cream, for garnish; Chopped fresh dill, for garnish

Classic European Borscht Soup

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Fresh or canned beets are the staple ingredient in this traditional borscht. Earthy and sweet, this soup is a must-try this fall.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 8
Category: Soups

Ingredients

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2 tablespoons olive oil
1 red onion, chopped
2 carrots, finely grated
1/2 leek, sliced and rinsed well
8 cups vegetable broth
1 small potato, peeled and cubed
2 cups jarred beets, cut into 1/2-inch cubes
2 cups thickly sliced red cabbage
1–2 teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper
Sour cream, for garnish
Chopped fresh dill, for garnish

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Instructions

In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 3 to 4 minutes, until it begins to soften.
Add the carrots and leek. Stir in the broth, potato, and beets. Cook for 10 minutes.
Add the cabbage and cook for 15 minutes.
Stir in the vinegar, salt, and pepper.
Ladle the soup into bowls. Garnish the soup with a dollop of sour cream and some dill. Serve.

Find it online: https://foodgardening.mequoda.com/recipe/classic-european-borscht-soup/