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 t
Instructions
- 1
Peel and chop the beets and the onion and set aside. Chop the red pepper, mushrooms, apple, and carrots and celery.
- 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.
- 3
Add the the rest of the water, thyme, lemon juice, and vinegar. Cover and let cook on a low flame for 30 minutes.
- 4
Drain some of the water (about 75%) and set aside.
- 5
Remove some chucks of beets and set aside.
- 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.
- 7
Pour into a bowl and add the beet chunks, along with
Recipe from foodista.com
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Ingredients (16)
- •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
- •Tbsp 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