This soup is bomb! The color is gorgeous; the taste is delicious, and I am quite the fan! So, my readers, don’t run from this soup. Embrace it. Try it. It’s delicious and you’ll thank me for this advice.
What You Need:
1 tbsp butter
½ tbsp garlic
4 medium beets
6 cups chicken broth
2 medium Idaho potatoes,
1 large tomato
2 tsp salt * 1 tsp pepper
½ tsp dried dill
1 tbsp apple cider vinegar
6 oz. can tomato paste
Hard boiled eggs
Fresh dill weed
In a large pot, melt butter. Cook garlic and onion in the butter until translucent, or about 5 minutes.
Add the beets and carrots to the pot along with the broth.
Cover and bring the broth to a boil. Once boiling, reduce heat and simmer for about 15 minutes.
Stir in potatoes, tomato paste, apple cider vinegar, dill, salt, and pepper. Cook, uncovered for about 30 minutes, until the soup reduces and gets a bit thicker.
About five minutes before the soup is done, add the tomatoes.
You can serve it either way! Traditionally, it's served cold. But it's good served warm too. Some recipes for borscht can include meat or fish. If you choose to add any of those additions to this recipe for Borscht soup, you may want to serve the soup hot.
You can choose to top your Borscht Soup with whatever you’d like, but I would recommend some fresh dill, a dollop of sour cream, and some chopped hard boiled eggs.When topping the soups, make sure to ladle them into individual bowls and distribute the toppings from there
How Do You Shred Beets for Borscht?
To shred your beets, peel the beets using a vegetable peeler. Take care not to wear any clothes that you care a lot about, as the beets can easily stain clothing and hands. Once the beets are peeled, use a cheese grater to grate them.