Name: The Best Beet Borscht
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 4-5 medium beets (, peeled and diced small); 2 medium carrots (, washed and diced small); 2 medium onions (, diced small); 2 Tbsp butter; 1 Tbsp olive oil; 2 Tbsp red wine or balsamic vinegar; Salt and pepper to taste; 4 or 5 medium sized potatoes (, peeled and cut in large chunks); Sour cream

The Best Beet Borscht

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

4-5 medium beets , peeled and diced small
2 medium carrots , washed and diced small
2 medium onions , diced small
2 Tbsp butter
1 Tbsp olive oil
2 Tbsp red wine or balsamic vinegar
Salt and pepper to taste
4 or 5 medium sized potatoes , peeled and cut in large chunks
Sour cream

Instructions

Heat butter and oil in a large pot. Add onion, carrots and beet and sauté for one minute.
Add water or vegetable stock until about an inch above the level of the veggies. Boil for about 1 hour or until the vegetables are very tender and the broth is a deep red colour.
About halfway through the boiling, add the vinegar and salt and pepper.
While the soup boils, boil or steam the potatoes until tender.
Serve the soup with a few chunks of potato in each bowl and a good dollop of sour cream!

Recipe Notes

This simple borscht served with boiled potatoes and sour cream in the traditional way my grandmother always made it - it's delicious!

The Best Beet Borscht