Beet Borscht

 Beet Borscht

Ingredients:

• 2 lbs red beets, diced*

• 5 cups low-sodium chicken broth

• 1 lb Russet potatoes, diced and cooked until tender

• 1 tbsp red wine vinegar

• 2 tbsp olive oil

• 2 shallots, coarsely chopped

• 3-5 thyme sprigs

• Fresh dill, lots of it! Tie in a little bundle, discard after cooking the borscht

• Kosher salt & freshly ground black pepper

• Chopped parsley

• Sour cream

Instructions:

1. Cook potatoes until tender. Mash crudely with a potato masher.

2. Transfer veggies, olive oil, broth, and spice ingredients to a crock pot and heat thoroughly.

3. When you believe borscht has cooked long enough (about an hour or more), remove about

2 cups and place in a blender and blend for a short time. Put it back into a crock pot. This will thicken the soup to a gravy texture. Stir in red wine vinegar.

4. Serve borscht hot with a dollop of sour cream and a few parsley leaves.

Beets are messy to work with, so put on latex gloves when chopping the beets. Work quickly and clean up as you go. Beets are a natural dye!

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