recipe: borscht soup

Helllllllloooooooooooooo 2021!! I am SO happy to see you!

I always like to begin the new year with a healthy recipe post. I don’t know why- maybe to set the tone for a year of hopefully good health. Regardless, this one will be no different.

Here is a delicious recipe that is a bit of a different take on traditional borscht soup, all the while keeping you warm on those cool winter days. 

Borscht Soup

Ingredients:

4 tbsp oil
3 cloves garlic, minced
1 medium onion, chopped
3 tbsp tomato paste
3 medium beets, peeled and chopped with gloves
3 medium potatoes, any kind, peeled and chopped into 1” cubes
2 large carrots, peeled and chopped
1 head celery, chopped
8 cups water
2 vegetable stock cubes
3 tsp dill, freshly chopped or dried
1 tsp ground thyme
1 tsp salt
1/2 tsp pepper

Steps:

1. In a large saucepan, heat the oil, garlic, onion, and tomato paste over medium-low for 10 minutes. Then chop and add the beets, potatoes, carrots, and celery one at a time. Once all combined, pour in the water. Top off with the vegetable stock cubes, dill, thyme, salt, and pepper. 

2. Cook over medium-high heat for approximately 15 minutes, or until all of the vegetables have softened. Then remove from heat. Serve warm and fresh within a day or two. Or, freeze and thaw the night before serving. Enjoy!

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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