Borscht Soup

Borscht Soup

  Ready in : 45 mins

Borscht Soup might be a good recipe to expand your hor d'oeuvre repertoire. One portion of this dish contains around 11g of protein, 54g of fat, and a total of 834 calories. This gluten free and lacto ovo vegetarian recipe serves 1 and costs $5.04 per serving. This recipe is liked by 1 foodies and cooks. If you have water, bell pepper, lemon juice, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. Not a lot of people really liked this Eastern European dish. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is pretty good.

Ingredients

water

water

4 cups

onion

onion

0.5

celery

celery

1 stalk

beets

beets

4

baby carrots

baby carrots

10 large

apple

apple

1

mushrooms

mushrooms

0.5 cup

bell pepper

bell pepper

1

red wine vinegar

red wine vinegar

1 teaspoon

dill

dill

1 Handful

cream

cream

1 Tbsp

thyme

thyme

2 teaspoons

butter

butter

2 tablespoons

lemon juice

lemon juice

2 tablespoons

vegetable oil

vegetable oil

2 tablespoons

salt and pepper

salt and pepper

1 serving

Cooking in Steps

  1. 1
    Peel and chop the beets and the onion and set aside. Chop the red pepper, mushrooms, apple, and carrots and celery.

    red pepper

    red pepper

    mushrooms

    mushrooms

    carrot

    carrot

    celery

    celery

    apple

    apple

    beet

    beet

    onion

    onion

  2. 2
    Add 1 cup of water to a pot, along with butter and olive oil and set to a medium heat. When the water starts to boil, add the vegetables and the apple and set to a medium heat for 20 minutes, checking on it periodically.

    vegetable

    vegetable

    olive oil

    olive oil

    butter

    butter

    apple

    apple

    water

    water

    pot
    pot
  3. 3
    Add the the rest of the water, thyme, lemon juice, and vinegar. Cover and let cook on a low flame for 30 minutes.

    lemon juice

    lemon juice

    vinegar

    vinegar

    thyme

    thyme

    water

    water

  4. 4
    Drain some of the water (about 75%) and set aside.

    water

    water

  5. 5
    Remove some chucks of beets and set aside.

    beet

    beet

  6. 6
    Add the remaining contents to a blender, along with the rest of the water. If you find that the soup is too thick, add more water.

    water

    water

    blender
    blender
  7. 7
    Pour into a bowl and add the beet chunks, along with

    beet

    beet

    bowl
    bowl