Russian Beet Soup
Also known as borsjtj and is one of my soups and is a Russian beet soup. It’s great and hardy soup to eat when it’s cold outside. It’s a great way to use up homegrown beets and make this very colorful and hardy soup. 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 sour cream or yogurt of your choice.
Russian Beet soup
- 2 yellow onion, diced
- 500 g fresh beets, grated
- 2 garlic cloves, minced
- 2 carrots, peeled and grated
- 3 medium potatoes, peeled and diced
- 250 g green cabbage, grated
- 1 tbsp oil
- 8 cups veggie broth
- 2 tbsp apple cider vinegar
- 0,5 tsp salt
- 1 pinch of black pepper
- dollop of sour cream (optional)
- 2 tbsp. fresh parsley, minced
Saute onion, garlic and all the vegetables in the oil in a large soup pot on medium heat for a few minutes until vegetables and onions are softer.
Add salt, pepper and vinegar as well as the broth. Put on a lid and bring to a boil and then reduce to a simmer for 20 minutes until vegetables are soft.
Serve the beetroot soup with bowls of sour cream and chopped parsley.Add more salt if needed and the vinegar. Enjoy hot!!!
Looking for more beet root recipes check out this post
Celebrate Your Roots — Cook With Root Vegetables
