recipeWEDNESDAY: Borscht

Borscht

Many people have sworn off beets from a young age, pickled, sweetened and cooked to death. We encourage you to give them a fresh try! This is a yummy and warming soup that fits perfectly for the fall season. 

3 large beets, julienned

3 russet potatoes, julienned

2 tbsp olive oil

sea salt and pepper

1/2 onion, chopped (as you may have noticed we use little onion as they thicken the lymph)

6c homemade vegetable broth

1 tbsp chopped, fresh dill

1 tablespoon of red wine vinegar

sea salt and pepper to taste

sour cream (we are fans of european style made with cream, not milk) 

*This is just 1 version of borscht, others call for carrots, tomatoes and cabbage. Give them all a try!

In a large stock pot, warm olive oil then add chopped onion. Cook until softened then add julienned beets and potatoes. Allow to cook on medium heat until slightly softened and add vegetable broth. Reduce the heat and simmer for 20 minutes or until vegetables are cooked. Season with sea salt and pepper. For serving, sprinkle with vinegar, dill and top with sour cream.