Borscht
Experience the art of soup-making with this flexible borscht recipe, perfect for vegetarians and gluten-free diets. Enjoy a flavorful blend of beets, onions, and herbs in a creamy or chunky version....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.itinerantchef.com.
Cooking tools:
- Blender
- Stove
- Pot
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
Ingredients
- 1 cup Diced Beets (peeled if beet is large)
- 1 cup Finely diced Onion
- 1/2 cup Diced Peeled Carrots
- 1/2 cup Diced Celery
- 1 cup Diced Peeled Potato
- 2 slices Thick Cut Bacon, in lardons
- 1 cup Thinly Sliced Cabbage, cut in 1" pieces
- 1 - 2 cloves Garlic, sliced (to taste)
- 1 Bay Leaf (optional)
- 3 cups Chicken Stock
- 3 - 4 Sprigs Fresh Dill (or dried dillweed, 1 tsp)
- 3 Tbsp Lemon Juice or White Wine Vinegar (or to taste)
- Salt
- pepper
- Greek Yogurt or Sour Cream, chives, additional dill (to garnish)
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