Borscht soup gets natural sweetness from the beets, and a bit of lemon juice and zest add a tangy twist to balance the flavors.
Ingredients :
2 tablespoons olive oil
4 beets peeled and diced ½ inch, approx 1 ½ pounds
2 carrots diced ½ inch
1 large russet potato peeled and diced ½ inch
½ small green cabbage thinly sliced
2 cloves garlic minced
4 cups vegetable broth
4 cups beef broth
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 bay leaf
salt and black pepper to taste
sour cream for serving, optional
Directions :
In a large soup pot, heat the olive oil over medium-high heat. Add the beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes.
Add the garlic and cook for 30 seconds or until fragrant.
Pour in the broth and add the bay leaf. Simmer uncovered for 20-25 minutes or until the beets and carrots are tender.
Discard the bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with salt and black pepper.
Serve with a dollop of sour cream and additional fresh dill.
