Borscht Soup Recipe


4 cups of water
4 beets, peeled and chopped
1 apple, peeled and chopped- I used gala
2 teaspoons of thyme
2 tablespoons of butter
2 tablespoons of lemon juice
2 tablespoons of vegetable oil
Salt and pepper to taste


Peel and chop the beets and the onion and set aside. Chop the red pepper, mushrooms, apple, and carrots and celery. 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. Add the the rest of the water, thyme, lemon juice, and vinegar. Cover and let cook on a low flame for 30 minutes. Drain some of the water (about 75%) and set aside. Remove some chucks of beets and set aside. 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. Pour into a bowl and add the beet chunks, along with


1 servings


Tuesday, September 28, 2010 - 6:57pm


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