Beet Borscht (Fall Soup)
Ingredients
Beet
Potato
Carrot
Kale
Onion
Serving Sizes
-
½ cup beans or shredded chicken (optional)
1 small beet, peeled and grated
½ potato, diced
¼ onion, chopped
½ carrot, diced
¼ cup kale or celery, chopped
¼ tsp oregano
Pinch cinnamon
Honey or maple to taste
Salt and pepper to taste
Oil or butter for cooking -
2 cups beans or shredded chicken (optional)
4 small beets, peeled and grated
2 potatoes, diced
1 onion, chopped
2 carrots, diced
1 cup kale or celery, chopped
1 tsp oregano
¼ tsp cinnamon
Honey or maple to taste
Salt and pepper to taste
Oil or butter for cooking -
Cutting board
Knife
Large pot
Spoon
Instructions
Heat oil or butter in a large pot over medium heat. Add onion and carrot, and sauté 3–4 minutes until soft and fragrant.
Add diced beets and potatoes; stir to coat in the oil and seasonings so they begin to release color.
Pour in enough water or broth to cover the vegetables. Bring to a gentle boil, then reduce heat and simmer 20–25 minutes, until everything is tender and the broth turns deep red.Stir in beans or cooked chicken and season with oregano, cinnamon, salt, and pepper. Simmer 5 more minutes to blend the flavors.
Taste and adjust seasoning. Drizzle honey or maple syrup (optional)
Spoon yogurt or sour cream to serve (optional)Enjoy!!