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Soups, Chili and Stews Vegetable Soup Russian Beet Soup (Borstch)
Soups, Chili and Stews Vegetable Soup Russian Beet Soup (Borstch)
Russian Beet Soup (Borstch)
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Prep Time
15 min
Cook Time
45 min
Ingredients:
- 8 cups of water
- 4 large beets
- peeled and shredded
- 4 carrots
- 2 large onions
- peeled and chopped
- 2 large potatoes
- peeled and chopped
- 1/2 cabbage
- shredded
- 3/4 cup chopped fresh dill
- 3 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 1 cup sour cream
- Salt and pepper to taste
Directions
Take large pot, pour 8 cups of water, add olive oil, salt and bring to boil.
Optionally, you can place several bay leaves (either fresh or dried ones) into boiling water.
Cooking together with bay leaves will add delicious aroma and flavor to your soup!
Carefully place potatoes, beets, carrots, cabbage, onion, into boiling water and bring it back to boil. Reduce heat, cover, and simmer until vegetables are tender, usually about 30 minutes.
Slowly stir in red wine vinegar, add fresh dill and season to taste with salt and pepper.
Serve hot in soup bowls garnished (optionally) with a spoonful of sour cream on top.
Best served with a piece of dark rye bread. Yum!
Optionally, you can place several bay leaves (either fresh or dried ones) into boiling water.
Cooking together with bay leaves will add delicious aroma and flavor to your soup!
Carefully place potatoes, beets, carrots, cabbage, onion, into boiling water and bring it back to boil. Reduce heat, cover, and simmer until vegetables are tender, usually about 30 minutes.
Slowly stir in red wine vinegar, add fresh dill and season to taste with salt and pepper.
Serve hot in soup bowls garnished (optionally) with a spoonful of sour cream on top.
Best served with a piece of dark rye bread. Yum!
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