Beet Borscht
Beets are great for the blood, kidneys and digestion.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine Eastern European
- 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
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.
Keyword fall, postpartum soups