Borscht (Beetroot soup)

There’s something soul-soothing about a bowl of Borscht. This vibrant beetroot soup is a beloved Eastern European classic, brimming with earthy beets, tender vegetables, and a tangy twist of vinegar or lemon. Traditionally served with a dollop of sour cream and a sprinkle of fresh dill, it's comforting, flavorful, and packed with nutrients. Whether enjoyed hot or cold, this deep crimson soup is sure to warm hearts at your dinner table.

Ingredients

• Onions, 2, diced
• Potato, 1, cubed
• Beetroot, 2, cooked, chopped
• Garlic, 2 cloves, chopped
• Chili, 1, diced
• Celery, 1 stalk, diced
• Carrot, 1, peeled and diced
• Olive oil, as needed
• Butter, 1 cup
• Vegetable stock, 1 liter
• Sea salt and black pepper, to taste

Directions

1. Add butter and olive oil into the pot and place it over medium-high flame.
2. When butter is melted, add chili, celery, garlic, and onion and cook for
3. a few minutes until softened. Then, add carrot and potatoes and cook until coated well.
4. Make a paper lid out of a bit of baking parchment paper and pop the lid on. Lower the heat to medium and cook for 6 to 8 minutes.
5. Remove the lid and add cooked beetroot and vegetable stock and boil it. Simmer for 15 minutes until softened.
6. Add the soup into the immersion blender or food processor and blend until smooth.
7. Serve!