Borscht Soup
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
4 cups
onion
0.5
celery
1 stalk
beets
4
baby carrots
10 large
apple
1
mushrooms
0.5 cup
bell pepper
1
red wine vinegar
1 teaspoon
dill
1 Handful
cream
1 Tbsp
thyme
2 teaspoons
butter
2 tablespoons
lemon juice
2 tablespoons
vegetable oil
2 tablespoons
salt and pepper
1 serving
Cooking in Steps
-
1Peel and chop the beets and the onion and set aside. Chop the red pepper, mushrooms, apple, and carrots and celery.
red pepper
mushrooms
carrot
celery
apple
beet
onion
-
2Add 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
olive oil
butter
apple
water
pot -
3Add the the rest of the water, thyme, lemon juice, and vinegar. Cover and let cook on a low flame for 30 minutes.
lemon juice
.jpg "vinegar")
vinegar
thyme
water
-
4Drain some of the water (about 75%) and set aside.
water
-
5Remove some chucks of beets and set aside.
beet
-
6Add 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
blender -
7Pour into a bowl and add the beet chunks, along with
beet
bowl
