Angies Borscht Soup

I was in the mood for making some soup the other day and decided on an old time favorite of mine – Borsch Soup, but with a twist.

Here’s the recipe: 

  • 6 medium beets
  • 4 carrots
  • 1/2 leek
  • 2 cloves of garlic
  • 4 celery sticks
  • 8 cups of water
  • 8 vegetable bouillon cubes
  • 1/4 cup of Dill, pepper (1 tbsp), basil 1 tbsp and parsley 1 tbsp
  • lemon juice –  1 tbsp or as required
  • Optional – some people add cubed potatoes
  • Optional – some people add cabbage
  • Optional – 1 large onion

Directions: Like any soup you would do from scratch, ensure that you properly prepare your vegetables ahead of time. To prepare them, simple wash them thoroughly and dry.

I would recommend you cook the beets for around 20 minutes or so to soften them up. Of course you will need to let them cool down. After that, simply peel off the skins of the beets and shred them. You can do this manually or use a food processor.

I would start off in terms of making this soup as follows. Add carrots, garlic, leek, celery first into the water. Bring it to a boil and add in the bouillon cubes. Just stir until the cubes dissolve.

Next, add the other vegetables, except the beets and cook for about 30 minutes or so. Then add in the beets. You can at this time add in your spices, including the lemon juice. Of course you can add in salt and pepper. The main point about spices, is that each person is different. Some will want more salt and pepper. Whiles others won’t add much at all. Once the soup cooks for about 1 hour, taste it and season accordingly to your preferred taste.

When serving this style of soup, there are 2 ways, that our family like it. Either just plain in a bowel or add in some sour cream on the top of the soup and stir in. I know this seems odd to some, but trust me when I say it tastes delicious. The soup will taste better the next day.

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