Simple Borscht
photo by kelly in TO
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 1⁄2 tablespoons butter
- 1 cup beetroot, peeled and chopped
- 1 onion, chopped
- 1 carrot, chopped
- 3 garlic cloves, chopped
- 1 tablespoon caster sugar
- 4 cups beef stock
- salt and pepper
- 1⁄2 lemon, juice of
directions
- Melt butter in a large pan over a gentle heat and slowly sweat the beet root, onion, carrot and garlic, turning the vegetables over in the butter.
- Add the sugar and stock to the pan, season with a few grinds of pepper, bring the soup to a simmer and cook for about 40 minutes until the vegetables are tender.
- Using a blender, blend the soup until it is entirely smooth, then add the lemon juice and salt to taste.
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Reviews
-
This was delicious! It was just what I was looking for, very simple and very tasty. The last time I made this I added some cabbage, dill and barely; I cut back on the sugar and I didn't puré in the end because of the barley, it was still very good, just more hearty. This is now a staple recipe for me. Thanks!
RECIPE SUBMITTED BY
Hello!
I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby...
I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar.
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