Borscht, Red Beet Soup
The Elixer of Soups, Borscht or red beet soup packs a punch of health and flavor.
Servings: 6
Ingredients
- 1 pound of red beets peeled, grated
- 1 tablespoon butter
- 2 carrots grated
- 1 onion finely chopped
- 1/2 head of red cabbage shredded
- 8 cups of meat broth
- vinegar: 1 tablespoon apple cider vinegar or 1 teaspoon of each of the following:
- apple cider vinegar
- rose vinegar or red wine vinegar
- balsamic vinegar
- fresh chives chopped
- sour cream
- sea salt
- freshly ground pepper
- option: hot sauce Sriracha sauce is my choice
Instructions
- Shred beets and carrots. Set Aside.
- Soften onion in butter, add carrots, cook for a few minutes.
- Add beets and cabbage, cook for a minute.
- Add broth, 1 tablespoon apple cider vinegar or 1 teaspoon of each vinegar. Season with salt, pepper and hot sauce (to your taste).
- Cook until beets, cabbage are cooked through. Serve with vinegar and hot sauce at the table, and sour cream and chopped chives for garnish.
- Note: Feel free to add potatoes, just as you would with any other soup.