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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.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
1 cucharada aceite de olivo
aceite de olivo
1
cucharada
1 cebollas, picado
cebollas
1
picado
3 clavos ajo, picado fino
ajo
3
clavos
picado fino
6 tazas caldo de vegetales
caldo de vegetales
6
tazas
1 libra remolacha, peeled, cut into 1/2 inch chunks
remolacha
1
libra
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 repollo, rodajas delgadas (can substitute beet greens)
repollo
½
small
rodajas delgadas
can substitute beet greens
2 cucharadas jugo de limón
jugo de limón
2
cucharadas
opcional: crema agria
opcional: crema agria

METODÓ

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.

Tiempo de preparacion
20 min
Tiempo de cocinar
45 min
Sirve:
6
Nutrition Information

Yum Ratings

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