SOUPS · 70 MIN · MEDIUM
Classic Borscht Recipe
Calories 111
Protein 8g
Carbs 6g
Fat 6g
Ingredients
Serves 10 10
- 3 pieces Beet peeled and grated
- 4 tbsp Olive oil divided
- 1.9 l Chicken broth
- 475 ml Water
- 3 pieces Potato peeled and sliced into bite-sized pieces
- 2 pieces Carrot peeled and thinly sliced
- 2 pieces Celery trimmed and finely chopped
- 1 piece Red bell pepper finely chopped, optional
- 1 piece Onion finely chopped
- 4 tbsp Ketchup or tomato sauce
- 1 can Cannellini beans with their juice
- 2 pieces Bay leaf
- 2½ tbsp White vinegar or to taste
- 1 tsp Sea salt or to taste
- ¼ tsp Black pepper freshly ground
- 1 clove Garlic pressed
- 3 tbsp Dill chopped
Original recipenatashaskitchen.com
Method
5 steps · 70 min- Step 1
Peel, grate and slice all vegetables; keep sliced potatoes in cold water until ready, then drain.
- Step 2
Heat soup pot over medium/high heat and add olive oil; add grated beets and sauté for 10 minutes, stirring occasionally until softened.
- Step 3
Add chicken broth and water; add sliced potatoes and carrots and cook for 12 minutes until fork‑tender.
- Step 4
In a skillet over medium/high heat, add olive oil; add onion, celery, and red bell pepper and sauté until softened and lightly golden (8 minutes); add ketchup and stir fry 30 seconds; transfer mixture to soup pot.
- Step 5
Add cannellini beans, bay leaves, white vinegar, sea salt, black pepper, garlic, and dill; simmer for 3 minutes; adjust salt and vinegar to taste.
