Beet Borscht

Beet Borscht

Beets are great for the blood, kidneys and digestion.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine Eastern European

Ingredients
  

  • 1 cup beets, thinly sliced
  • 1 ½ cups potatoes, thinly sliced
  • 4 cups water or stock or bone broth
  • 2 tbsp butter
  • 1 ½ cups onion
  • 1 tsp caraway seeds
  • 2 tsp salt
  • 1 carrot, sliced
  • 1 stalk celery, chopped
  • 3 cups cabbage, chopped
  • black pepper to taste
  • ¼ tsp dill
  • 4 tsp cider vinegar
  • 4 tsp honey
  • 1 cup tomato puree

Instructions
 

  • Put beet and potatoes in water or stock or bone broth and simmer until everything is tender. Save the liquid.
  • Saute the onions in a big soup kettle ( stock pot) until translucent. Add caraway and salt, carrot, calery and cabbage. Saute together a bit, then add the water from the beets and potatoes, and cook, covered until all the vegetables are tender. Add the potatoes, beets and remaining ingrediants.
  • Cover and simmer at least 30 minutes. Taste to adjust seasonings.