Borscht Soup

Name: Borscht Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Cuisine: American
Ingredients: 4 cup Bottled Drinking Water (4 cups of water); ½ piece Yellow Onion (1/2 yellow onion, chopped); 1 stalk Celery (1 stalk of celery, chopped); 4 pieces Beet (4 beets, peeled and chopped); 10 pieces Carrot (10 baby carrots, chopped- or 4 large carrots); 1 piece Apple (1 apple, peeled and chopped- I used gala); ½ cup Mushrooms (1/2 cup of mushrooms, chopped); 1 piece Red Pepper (1 red pepper, chopped); 1 tsp Red Wine Vinegar (1 teaspoon of red wine vinegar); 0 handful Dill (Handful of fresh dill, chopped); 0 tbsp Heavy Cream (Tbsp of sour cream); 2 tsp Fresh thyme (2 teaspoons of thyme); 2 tbsp Salted Butter (2 tablespoons of butter); 2 tbsp Lemon (2 tablespoons of lemon juice); 2 tbsp Cooking Oil (2 tablespoons of vegetable oil); 0 pieces Salt and Pepper (Salt and pepper to taste)

70 minAmerican

Servings1

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Vegetarian
Gluten Free
Pescatarian

Ingredients

For 1 serving

Bottled Drinking Water4 cup · 4 cups of water
Yellow Onion½ piece · 1/2 yellow onion, chopped
Celery1 stalk · 1 stalk of celery, chopped
Beet4 pieces · 4 beets, peeled and chopped
Carrot10 pieces · 10 baby carrots, chopped- or 4 large carrots
Apple1 piece · 1 apple, peeled and chopped- I used gala
Mushrooms½ cup · 1/2 cup of mushrooms, chopped
Red Pepper1 piece · 1 red pepper, chopped
Red Wine Vinegar1 tsp · 1 teaspoon of red wine vinegar
Dill0 handful · Handful of fresh dill, chopped
Heavy Cream0 tbsp · Tbsp of sour cream
Fresh thyme2 tsp · 2 teaspoons of thyme
Salted Butter2 tbsp · 2 tablespoons of butter
Lemon2 tbsp · 2 tablespoons of lemon juice
Cooking Oil2 tbsp · 2 tablespoons of vegetable oil
Salt and Pepper0 pieces · Salt and pepper to taste

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Steps

1Peel and chop the beets and the onion and set aside. Chop the red pepper, mushrooms, apple, and carrots and celery.
2Add 1 cup of water to a pot, along with butter and olive oil and set to a medium heat. When the water starts to boil, add the vegetables and the apple and set to a medium heat for 20 minutes, checking on it periodically.
3Add the the rest of the water, thyme, lemon juice, and vinegar. Cover and let cook on a low flame for 30 minutes.
4Drain some of the water (about 75%) and set aside.
5Remove some chucks of beets and set aside.
6Add the remaining contents to a blender, along with the rest of the water. If you find that the soup is too thick, add more water.
7Pour into a bowl and add the beet chunks, along with