Vegetable Borscht
| Serves | 1 |
|---|---|
| Ingredients | Dairy, Potatoes, Vegetables |
| Menu Part | Soup |
| Cuisine Type | European |
Source: Rush Medical Center (Chicago)
The flavors of Eastern Europe shine in this traditional soup.
Ingredients
1/2 lb. onions, 1/2-in. dice
1 tbsp. minced garlic
1/2 lb. celery, 1/2-in. dice
1/2 lb. carrots, 1/2-in. dice
1 1/2 lb. cabbage, chopped
2 qt. vegetable broth
1 bay leaf
3/4 tsp. dried marjoram
1/2 lb. potatoes, 1/2-in. dice
1 lb. fresh beets, 1/2-in. dice
2 tbsp. red vinegar
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 cup copped fresh dill
6 tbsp. sour cream
Steps
- Sauté onions and garlic in olive oil.
- Add celery, carrot and cabbage; sauté until vegetables soften and cabbage is wilted.
- Add vegetable broth, bay leaf and marjoram; bring to a boil.
- Add potatoes and beets; simmer for 15 to 20 minutes or until tender.
- Remove bay leaf.
- Working in batches, puree half of soup then add back to pot.
- Add red vinegar and season with salt and pepper.
- Garnish each serving with fresh dill and 1 teaspoon sour cream.