Lunche for 4

Borscht Soup

Name: Borscht Soup
Total time: 40 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 1/2 apple; 3 beet; 1 onion; 1 carrot; 1 red bell pepper; 1 rib celery; 1 cup shredded red cabbage; 1 tbsp vegetable oil; 3 clove garlic; 4 cup vegetable broth; 3 tbsp fresh dill; 2 tbsp tomato paste; 2 bay leaf; 1 tbsp pickle juice; 2 tsp ground coriander; 1 pinch salt; 1 pinch ground black pepper

Beets, cabbage, and vegetables simmer with broth, tomato paste, dill, and coriander for a tangy soup.

$1.67per serving $

40 minstart to table

4servings

Eastern European Vegetarian Vegan Dairy-free Budget Lunches Cold-weather comfort Winter

Ingredients

1/2 apple
3 beet
1 onion
1 carrot
1 red bell pepper
1 rib celery
1 cup shredded red cabbage
1 tbsp vegetable oil
3 clove garlic
4 cup vegetable broth
3 tbsp fresh dill
2 tbsp tomato paste
2 bay leaf
1 tbsp pickle juice
2 tsp ground coriander
1 pinch salt
1 pinch ground black pepper

Steps

Heat vegetable oil in a 5-quart pot over medium heat and cook onion, carrot, celery, and bell pepper for 5 minutes.
Add garlic, coriander, and tomato paste, then stir for 1 minute.
Add beets, cabbage, apple, broth, bay leaves, salt, and pepper, and bring to a boil.
Reduce the heat, cover the pot, and simmer for 25 minutes, until the beets are tender.
Remove the bay leaves, stir in pickle juice and dill, and simmer for 2 minutes.
Taste the soup and adjust the salt and pepper before serving.