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Borscht

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Borscht comes from Ukraine and is a soup that can be served hot or cold! We are excited to share this recipe featuring beets, one of Doctor Yum's favorite foods! This recipe is from our very own food photographer, Laura Visioni.

Ingredients

Food
Amt
Units
Prep
Notes
1 tablespoon olive oil
olive oil
1
tablespoon
1 onion, diced
onion
1
diced
3 cloves garlic, minced
garlic
3
cloves
minced
6 cups vegetable broth
vegetable broth
6
cups
1 pound beets, peeled, cut into 1/2 inch chunks
beets
1
pound
peeled, cut into 1/2 inch chunks
2 russet potatoes, cut into 1/2 inch chunks
russet potatoes
2
cut into 1/2 inch chunks
½ small cabbage, thinly sliced (can substitute beet greens)
cabbage
½
small
thinly sliced
can substitute beet greens
2 tablespoons lemon juice
lemon juice
2
tablespoons
optional: sour cream
optional: sour cream

Method

Saute onions in oil for 5 to 7 minutes. Add garlic and saute until fragrant. Add vegetable broth, beets, potatoes, and cabbage. Cover and bring to a boil, then lower heat to a simmer for about 35 minutes. Then add lemon juice for a finishing touch. Add a dollop of sour cream as an optional topping.

Prep time
20 min
Cook time
45 min
Yields/Serves:
6
Nutrition Information

Yum Ratings

😫😟😐😀😍 “It reminds me of my childhood in Germany!” —Wendy, a grown-up