Borscht Soup

This vibrant soup is a beautiful mix of fresh beets, carrots, and potatoes, all perfectly seasoned with a variety of herbs and spices. Each spoonful is a burst of flavor and goodness that will warm both your body and soul. So go ahead, embrace your inner chef and follow these easy steps to make your very own Borscht Soup – your taste buds will thank you!

INGREDIENTS

• 3-4 medium beets, peeled and chopped
• 2 carrots, peeled and sliced or chopped
• 3-4 yukon gold potatoes, chopped into small pieces
• 8 cups chicken broth
• 2 cups water
• 2 celery ribs, chopped
• 1 yellow onion
• 1 red bell pepper
• 4 tbsp ketchup
• 1-2 bay leaves
• 3 tbsp apple cider vinegar
• 1 can cannellini beans with the juice
• pinch of sea salt
• pinch of black pepper
• 1 garlic clove, chopped or minced
• 3 tbsp chopped fresh dill, plus more for garnish

DIRECTIONS

1. Heat olive oil over medium heat in a large Dutch oven. Add grated beets and sauté for about 8-10 minutes or until softened.

2. Add 8 cups of chicken stock and 2 cups of water to the pot along with the carrots and potatoes. Cook for about 10-15 minutes or until they can be pierced easily with a fork.

3. While potatoes and carrots are cooking, in a separate oiled skillet, add the celery, onion, and bell pepper, and sauté until softened.

4. Add the ketchup to the skillet and sauté for 30 seconds more. Add this mixture to the soup and stir in.

5. Once the potatoes reach desired softness, add the cannellini beans with juice, apple cider vinegar, bay leaves, garlic, dill, sea salt, and black pepper.

6. Let the soup simmer until all vegetables are tender and the flavors have melded together. Discard the bay leaves before serving.

7. Garnish with more fresh dill and a dollop of sour cream if desired.

Notes

This soup can be stored in the refrigerator for up to 5 days and freezes well.