Borscht Soup Recipe
By: Serena Norr
Published: Tuesday, September 28, 2010 - 6:57pm

Ingredients




4 cups of water
1/2 yellow onion, chopped
1 stalk of celery, chopped
4 beets, peeled and chopped
10 baby carrots, chopped- or 4 large carrots
1 apple, peeled and chopped- I used gala
1/2 cup of mushrooms, chopped
1 red pepper, chopped
1 teaspoon of red wine vinegar
Handful of fresh dill, chopped
dollop of sour cream
2 teaspoons of thyme
2 tablespoons of butter
2 tablespoons of lemon juice
2 tablespoons of vegetable oil
Salt and pepper to taste

Preparation

1 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  








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