No it was not a misspelling it’s a actually one one my favorite soups, a Russian beet soup. It’s great and hardy soup to eat when it’s cold outside. However, here in San Diego we’ve been having fabulous weather and high temperatures but that did not stop me I was craving beet soup and I had beet soup for dinner. Beets are a great source of iron so maybe I have some iron deficiency or O just love beets. Anyway, it’s a very easy soup so make and it should be enjoyed with some rustic bread, little bit of yogurt of your choice (mine was coconut).
Borsjtj for two
1 large beet, grated
I small yellow onion, grated
2 medium carrots, grated
1 bouillon cube
fresh grounded pepper
1-2 TBS balsamic vinegar
2 cups water
2 tbsp. fresh parsley, minced
Add vegetables, bouillon cube, pepper and water in a medium size pot and bring to a boil on high heat. Lower temperature to low and let simmer under lid on low heat for 20 minutes or until vegetables are soft. Add more salt if needed and the vinegar. Sprinkle parley over before serving. Enjoy hot!!!
