Fresh Borscht Soup
Not rated yet
A soup made with young beets and vegetables, with a slightly sour flavor.
Total0:4545 min
Prep0:2020 min
Wait0:2525 min
Servings44
Per serving200 kcal200 kcal
Ingredients
Preparation
Young beetroot3 pcs
Potato2 pcs
Onion1 pc
Kohlrabi1 pc
Carrot3 pcs
Garlic1 clove
Apple cider vinegar3 tbsp
Lemon juice2 tbsp
Oil2 tbsp
Broth1 l
Cream200 ml
Ingredients
Preparation
Young beetroot3 pcs
Potato2 pcs
Onion1 pc
Kohlrabi1 pc
Carrot3 pcs
Garlic1 clove
Apple cider vinegar3 tbsp
Lemon juice2 tbsp
Oil2 tbsp
Broth1 l
Cream200 ml
1
Peel all the vegetables.2
Cut the potatoes, beets, and kohlrabi into small cubes, and slice the carrots.3
Finely chop the onion and sauté it in a pot with the oil until translucent.4
Add the garlic, beets, potatoes, kohlrabi, and carrots.5
Pour in the broth and cook for about 20-25 minutes, until the vegetables are tender.6
Season the soup with the apple cider vinegar and lemon juice.7
Reduce the heat, add the cream, and stir well.Serving
You can serve it with tortellini and sprinkle it with fresh dill.
