Borscht

Beets, cabbage and root vegetables combine to make an incredible tasting, health-boosting soup.

Prep Time: 15

Cook Time: 1

Course: Dinner, lunch, Soup

Cuisine: Eastern European

Keyword: beets, cabbage, cabbages, healthy, hearty

Servings: cups

Calories: 117kcal

5-6 cups ham stock (or substitute beef, chicken or use vegetable stock to make the soup vegetarian)
2 cups ham cut into cubes or shredded , use meat from a ham bone or hock, or a ham steak. Substitute beans for a vegetarian option
1-1½ pound purple beets about 5 -6 medium sized beets peeled and cut into ½ inch cubes.
2 potatoes peeled and cut into ½ inch cubes.
1 carrot peeled and diced.
4 cups shredded cabbage.
1 red onion peeled and diced.
2 tablespoons cider or red wine vinegar
1 teaspoon dried dill
salt and pepper to taste
sour cream for serving.

Prep the beets, onion, potato, carrot and cabbage. Shred or cut the ham into cubes.
Heat the oil in a large stock pot, or Dutch oven over med-high heat. Add the onion an cook until translucent, about 2-3 minutes.
Add the stock to the pot, along with the vegetables, bay leaf and ham. Add the dill and vinegar and stir to mix through. Bring to a boil, then lower the heat and let the soup cook at a low boil until the beets are tender, about 45 minutes - 1 hour.
Note: If substituting beans for the ham add to the soup once the beets are tender and cook for 2-3 minutes to heat through.
Taste and adjust seasoning, adding salt and pepper to taste.
Serve with a dollop of sour cream and garnish with fresh dill or a sprinkling of dried dill.

TIP

Substitute canned or jarred beets for a quick and easy version of this soup.

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