Borscht Soup

Borscht Soup

Borscht Soup

45 minutes

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Details
  • Servings:   1
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   21 Points
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Cuisine
  • Eastern European
  • European
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 4 cups of water
  • 1/2 yellow onion, chopped
  • 1 stalk of celery, chopped
  • 4 beets, peeled and chopped
  • 10 baby carrots, chopped- or 4 large carrots
  • 1 apple, peeled and chopped- I used gala
  • 1/2 cup of mushrooms, chopped
  • 1 red pepper, chopped
  • 1 teaspoon of red wine vinegar
  • Handful of fresh dill, chopped
  • Tbsp of sour cream
  • 2 teaspoons of thyme
  • 2 tablespoons of butter
  • 2 tablespoons of lemon juice
  • 2 tablespoons of vegetable oil
  • Salt and pepper to taste
Instructions

Peel and chop the beets and the onion and set aside. Chop the red pepper, mushrooms, apple, and carrots and celery.

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

Add the the rest of the water, thyme, lemon juice, and vinegar. Cover and let cook on a low flame for 30 minutes.

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

Remove some chucks of beets and set aside.

Add the remaining contents to a blender, along with the rest of the water. If you find that the soup is too thick, add more water.

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

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