Borscht soup
Prep Time:
10 minutes
Cooking Time:
20 minutes
Servings:
Serves: 4
If they like it, it serves 4 otherwise
Cook Mode
(Keep screen awake)
Ingredients
-
3 Tablespoons butter
1 large yellow onion diced
5 large garlic cloves minced
6 cups beef bone broth or beef stock
5 medium beets peeled and cut into 1-inch pieces
3 large carrots cut into ½-inch thick rounds
2 celery stalks chopped into ½-inch pieces
2 bay leaves
1 teaspoon caraway seeds
½ teaspoon allspice
3 Tablespoons apple cider vinegar
2 teaspoons granulated sugar
salt to taste
ground black peppers to taste
FOR SERVING:
Sour cream
Fresh chopped dill
Directions
In a large heavy-bottomed pot melt the butter over medium-high heat. Once the foaming subsides, add the onion and cook until translucent and soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Slowly add in the beef bone broth while scraping up any browned bits from the bottom of the pot. Add in the beets, carrots, celery, bay leaves, caraway seeds, and allspice. Bring the mixture to a low boil, and cook until the vegetables are tender, about 10-15 minutes.
Turn off the heat and remove the bay leaves. Add in the vinegar, sugar, and salt and pepper to taste.
SERVE:
Ladle soup into bowls and serve with sour cream and fresh chopped dill.
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