Ingredients

• 1 Tbsp salted butter
• 1 onion, diced
• 4 garlic cloves, minced
• 4 medium beets, peeled and cut into 1/2 -1 inch pieces
• 2 carrots, cut into rounds
• 1 celery stalk, diced
• 2 whole allspice berries
• 1 bay leaf
• 4 C beef stock
• 2 Tbsp apple cider vinegar
• 1 tsp sugar
• 1/4 tsp ground black pepper
• Pinch salt
• Sour cream and dill, to serve

Directions

• Melt butter in a large soup pot. Add onion and garlic and cook over medium high heat, until the onion is soft (5 min).
• Add beets, carrots, celery, allspice, and bay leaf. Stir to coat with butter.
• Add stock and bring to a boil. Cook until the vegetables are tender (10 min).
• Remove the pot from the heat. (If desired, you would strain the vegetables from your borscht now.) Stir the vinegar, sugar, pepper, and salt into the broth. Taste and adjust the salt and pepper as desired.
• Serve with a dollop of sour cream and a sprinkling of dill, if desired.

Notes

• 7-1-25 1/2 Recipe
• No Changes

Photos