Beet Borscht
Servings Prep Time
8people 10minutes
Cook Time Passive Time
30minutes 20minutes
Servings Prep Time
8people 10minutes
Cook Time Passive Time
30minutes 20minutes
Ingredients
  • 4 beetswashed, peeled and grated
  • 4 carrot(s)grated
  • 1 onion(s)large, diced
  • 8tbsp Ghee
  • 1tbsp apple cider vinegaror red wine vinegar
  • 1tbsp honey
  • 2tbsp tomato paste
  • 3-5 red potatoesdiced in 1/4 inch cubes
  • 10 cups broth
  • 1/2head cabbageshredded
  • 2 tomatoesdiced
  • 2 bay leaves
  • 1/2tsp peppercorns, blackground
  • 1/4cup parsleyfresh
  • 5-6cloves garlicpressed
  • yogurtor creme fraiche
Instructions
  1. Using a food processor, grate the beets and carrots. You can even use the food processor to dice your onion, if you wish.
  2. In a large soup pot, heat your ghee, then add in your beets, carrots, and onion and sauté.
  3. After 2 minutes, add the vinegar. Simmer for another 5 minutes before adding the honey and tomato paste. Continue to sauté for another 10 minutes.
  4. Add your broth or water, plus potatoes, bay leaves, black pepper, and salt (to taste). Simmer for another 10-15 minutes or until potatoes are tender and break with a fork.
  5. When the potatoes are tender, stir in your cabbage and simmer for 5 more minutes.
  6. Before serving, stir in chopped parsley and crushed garlic, and cover and let sit for 5-10 minutes to let all the flavors meld together. Garnish with fresh dill and yogurt or creme fraiche.