Borscht Soup | Rouxbe Online Culinary School

Ingredients

• 6 cups stock
• 1 cup water
• 1 1/2 tsp sea salt
• 1 1/2 lb red beets, cut into 1/4" -inch thick x 1" thick pieces
• 1 large onion, finely diced
• 1 large rib celery, finely diced
• 1 to 2 tsp grapeseed oil