Easy Russian Borscht

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    Easy Russian Borscht
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    Servings12cups
    Cook Time1.5 hours
    Cook Time
    1.5 hours
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    Ingredients
    • 2 medium-sized red beets
    • 2 medium-sized russet potatoes, sliced or cubed into nice-sized bites
    • 1 small yellow onion, finely chopped
    • 1 large carrot. grated
    • 2 tablespoons garlic, minced
    • 1/3 head red cabbage
    • 1 celery stalk, chopped
    • 1 tablespoon apple juice concentrate
    • 15 ounce can of no-salt kidney beans
    • 2 bay leaves
    • 4-6 cups water
    • 4 cups no-salt added vegetable broth
    • 1/4 cup no-salt added ketchup
    • 1/4 cup lemon juice
    • 1/4 cup fresh chopped dill
    • 1 teaspoon ground black pepper
    Instructions
    1. Boil beets for about an hour, or until you can easily pierce beets with a fork. Remove beets from water and let cool. Keep the (now) red water boiling.
    2. Add potatoes and bay leaves to red water and boil for 15-20 minutes.
    3. Gently spray nonstick cooking oil onto heated nonstick pan on medium heat. Add onion, garlic and carrots and cook until just lightly browned, about 5 min. Add ketchup and stir to incorporate.
    4. Add cabbage, celery, carrot/onion mixture, lemon juice, chopped dill, apple juice concentrate, kidney beans with juice, pepper and vegetable stock to pot.
    5. Peel and slice beets and add to soup pot. Cook with ingredients for another 5-10 min. Enjoy!
    Search Recipes by Course or Cuisine!
    Ingredients
    • 2 medium-sized red beets
    • 2 medium-sized russet potatoes, sliced or cubed into nice-sized bites
    • 1 small yellow onion, finely chopped
    • 1 large carrot. grated
    • 2 tablespoons garlic, minced
    • 1/3 head red cabbage
    • 1 celery stalk, chopped
    • 1 tablespoon apple juice concentrate
    • 15 ounce can of no-salt kidney beans
    • 2 bay leaves
    • 4-6 cups water
    • 4 cups no-salt added vegetable broth
    • 1/4 cup no-salt added ketchup
    • 1/4 cup lemon juice
    • 1/4 cup fresh chopped dill
    • 1 teaspoon ground black pepper
    Instructions
    1. Boil beets for about an hour, or until you can easily pierce beets with a fork. Remove beets from water and let cool. Keep the (now) red water boiling.
    2. Add potatoes and bay leaves to red water and boil for 15-20 minutes.
    3. Gently spray nonstick cooking oil onto heated nonstick pan on medium heat. Add onion, garlic and carrots and cook until just lightly browned, about 5 min. Add ketchup and stir to incorporate.
    4. Add cabbage, celery, carrot/onion mixture, lemon juice, chopped dill, apple juice concentrate, kidney beans with juice, pepper and vegetable stock to pot.
    5. Peel and slice beets and add to soup pot. Cook with ingredients for another 5-10 min. Enjoy!

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