Classic Borscht Recipe (Beet Soup)

Ingredients

• Beets

  Raw

  3 beet or 246g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Potato

  Flesh and skin, raw

  3 potato, large or 1.11kg

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Onions

  Raw

  1 medium or 110g

• Tomato sauce

  Canned

  3 tbsp or 46g

• Vinegar

  Cider

  3 tbsp or 45g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic

  Raw

  1 cloves, minced or 3g

• Dill

  Fresh

  3 tbsp or 2g

• Cannellini Beans

  Canned, in Water - Waitrose

  1 can, drained or 242g

• Vegetable Broth

  Broth - Campbell's

  8 cup or 1.79kg

• Bay leaf

  Dried

  1 tbsp, crumbled or 2g

Directions

1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and saute 10 minutes, stirring occasionally until beets are softened.
3. Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
4. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 3 Tbsp tomato sauce (can substitute 4 Tbsp Ketchup) and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
5. When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.