I made the most delectable borscht… Super easy and really flavorful.
2 large beets, boil until soft, remove skin, and then chop finely or into little strips
2 T olive oil
2 cups stock or broth (I used beef but you could go veggie)
2 T balsamic vinegar
1 cup finely chopped carrots
1 cup finely chopped onions
4 small yellow potatoes, chopped medium
1/2 very finely shredded green cabbage
Salt and black pepper to taste
Sour cream or Greek yogurt
Start by preparing the beets (it took about 45 mins b/f they were soft enough).
Fill a large soup pot with the stock and add the vinegar. Have it on med-high heat.
While the beets are readying, saute the onion and carrot in the olive oil until they’re soft and translucent (about 5-7 mins). Add the potatoes and cook until they’re warm. Add cabbage until it’s semi-soft. When beets are ready, add all ingredients to the stock and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer until all veggies are soft. (It took me about 2 hours.)
Garnish with a dollop of sour cream and a few little sprigs of fresh dill. Yum!