Borscht Soup

Warm and Cozy

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this soup has a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.

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Gather the Ingredients

– 2 beets peeled and diced into small cubes – 1 large onion peeled and diced into small cubes – 4 garlic cloves minced – Two carrots peeled and diced into small cubes – 6 cups water – 2 potatoes peeled and diced into small cubes

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Gather the Ingredients

– 2 cups chopped frozen vegetables mix or 1 cup frozen green peas – Bay leaf – 5 whole allspice – White vinegar to taste  – Salt & pepper to taste – Dill fresh or dry, to taste (start with 1 teaspoon dry dill or half a bunch of fresh dill) – Fresh parsley and/or cilantro optional – Sour cream optional

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Add vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes.

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Uncover, add carrots and sauté an additional 15 minutes. Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water.

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Cover, increase heat and bring to a boil. Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins.

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Add frozen vegetables and chopped herbs. Taste, and season with vinegar, salt and pepper, as needed.

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You can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs.

Enjoy!