Classic Borscht
Borscht is a bright delicious sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.
Ingredients
- ½ pound fresh beets (peeled and cut into matchsticks or 1 can of peeled, whole beets)
- 1 yellow onion, medium cut into half moon shape
- ½ Granny smith apple shredded
- 1 carrot shredded (about 1/2 cup)
- ½ pound white cabbage shredded
- 1 TB olive oil
- 4 cups vegetable stock
- 1 lemon juiced
- 2 TB horseradish
- 2 TB fresh parsley, chopped
- 2 TB fresh dill, chopped
- goat cheese, to garnish optional
- salt and pepper to taste
Instructions
- In a stock pot over medium heat, add the olive oil. Sauté the carrots, beets, apple and onions with your desired level of salt and pepper until soft, about 5-7 minutes. Add the horseradish and cook a minute more.
- Add the shredded cabbage and the stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. With a few minutes left, add the parsley and dill.
- Season to taste with salt and pepper, then squeeze in the lemon juice. Serve with a bit of goat cheese.