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Borscht Soup

Borscht Soup

By Riley Hoang
0’ Prep time
45’ Cook time
45’ Total time
844 Calories
1 Serving

Summary

Borscht Soup might be a good recipe to expand your hor d'oeuvre repertoire. One portion of this dish contains around 11g of protein, 54g of fat, and a total of 834 calories. This gluten free and lacto ovo vegetarian recipe serves 1 and costs $5.04 per serving. This recipe is liked by 1 foodies and cooks. If you have water, bell pepper, lemon juice, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. Not a lot of people really liked this Eastern European dish. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Borscht (beetroot Soup), Borscht (beetroot Soup), and Borscht (Beet Soup).
Riley Hoang 0 Followers

Step by Step

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Step 1

Peel and chop the beets and the onion and set aside. Chop the red pepper, mushrooms, apple, and carrots and celery. Add 1 cup of water to a pot, along with butter and olive oil and set to a medium heat. When the water starts to boil, add the vegetables and the apple and set to a medium heat for 20 minutes, checking on it periodically. Add the the rest of the water, thyme, lemon juice, and vinegar. Cover and let cook on a low flame for 30 minutes. Drain some of the water (about 75%) and set aside. Remove some chucks of beets and set aside. Add the remaining contents to a blender, along with the rest of the water. If you find that the soup is too thick, add more water. Pour into a bowl and add the beet chunks, along with

Ingredient

  • water
    water
    946.35 milliliters
  • fresh mushrooms
    fresh mushrooms
    48 milliliters 48 milliliters
  • butter
    butter
    2 tbsps
  • salt and pepper
    salt and pepper
    1
  • lemon juice
    lemon juice
    2 tbsps
  • yellow onion
    yellow onion
    0.5
  • apple
    apple
    1
  • red wine vinegar
    red wine vinegar
    1 teaspoon
  • thyme
    thyme
    2 teaspoons
  • red pepper
    red pepper
    1
  • sour cream
    sour cream
    1 tbsp
  • celery
    celery
    1 stalk
  • vegetable oil
    vegetable oil
    2 tbsps
  • dill
    dill
    1 handful
  • baby carrots
    baby carrots
    10 larges
  • red beet
    red beet
    4

Nutrition Facts

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