Borscht (Beet Soup)

Passed down over the years.
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Meals
8
10 minutes
1 hour
soup
 1   0   0   0 
  • 1 TBSP butter or margarine
  • 1 onion, diced
  • 2 stalks celery, sliced
  • 2 cups beets, peeled and chopped
  • 1/3 cup carrots, peeled and cut
  • 2/3 cup potatoes, peeled and cubed
  • 1/2 cup water
  • 1 carton of beef stock
  • Additional fresh or frozen vegetables (peas, corn, beans)
  • Salt and pepper to taste
  • Sour cream (optional)
  • Lemon juice (optional)
  1. Melt butter in a dutch oven or large pot. Cook the onions and celery, on low, until soft.
  2. Add the beets and cook with the onions for about 10 minutes.
  3. Add 1/2 cup water and bring to a boil. Reduce heat and simmer for 10 - 15 minutes.
  4. Add a carton of beef stock and the carrots, and return to a boil. Reduce heat and simmer for 10 minutes, then add potatoes and simmer until all the vegetables are cooked.
  5. Add some additional fresh or frozen vegetables and simmer until they reach temperature.
  6. Season with salt and pepper to taste, and serve with squeeze of lemon and dollup of sour cream.
  1. Leftovers freeze well for an easy meal another day. (Dec 12, 2018)