Borscht Soup

Name: Borscht Soup
Ingredients: 4 cups water; 1/2 yellow onion chopped; 1 stalk celery chopped; 4 beets peeled and chopped; 10 baby carrots; 4 large carrots; 1 apple peeled and chopped- I used gala; 1/2 cup mushrooms chopped; 1 red pepper chopped; 1 teaspoon red wine vinegar; 1 handful fresh dill chopped; sour cream dollop of; 2 teaspoons thyme; 2 tablespoons butter; 2 tablespoons lemon juice; 2 tablespoons vegetable oil; salt; pepper

18 ingredients

11 steps

Ingredients

4 cups water
1/2 yellow onion chopped
1 stalk celery chopped
4 beets peeled and chopped
10 baby carrots
4 large carrots
1 apple peeled and chopped- I used gala
1/2 cup mushrooms chopped
1 red pepper chopped
1 teaspoon red wine vinegar
1 handful fresh dill chopped
sour cream dollop of
2 teaspoons thyme
2 tablespoons butter
2 tablespoons lemon juice
2 tablespoons vegetable oil
salt
pepper

Directions

1

Peel and chop the beets and the onion and set aside.
2

Chop the red pepper, mushrooms, apple, and carrots and celery.
3

Add 1 cup of water to a pot, along with butter and olive oil and set to a medium heat.
4

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.
5

Add the the rest of the water, thyme, lemon juice, and vinegar.
6

Cover and let cook on a low flame for 30 minutes.
7

Drain some of the water (about 75%) and set aside.
8

Remove some chucks of beets and set aside.
9

Add the remaining contents to a blender, along with the rest of the water.
10

If you find that the soup is too thick, add more water.
11

Pour into a bowl and add the beet chunks, along with