Lazy Borscht Soup

I love borscht soup. With the beets, short ribs, and that splash of vinegar on top, it's just the right combination of earthy & sour. My favorite recipe to make is the Kachka recipe, which pretty much takes an entire day and then some. For the times when I'm craving the taste, but don't have the time, I make this recipe. My lazy borscht takes roughly an hour and spends most of that time simmering in a pot. It's quick, it's easy, and it scratches the itch perfectly.

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Serves: 5Duration: 1 Hour

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Ingredients

Lazy Borscht Soup

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2 Tbsps Olive Oil

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1 halved and thinly sliced Yellow Onion

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2 large, peeled & chopped Beets

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2 large, chopped Yukon Gold Potatoes

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3-4 Cups Beef Broth

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Splash of White Vinegar

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Finely Chopped Fresh Dill

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Dollop of Horseradish

Serves: 5

Duration: 1 Hour

Inspired from: Kachka

Instructions

Heat a large dutch oven over medium heat. Pour in the olive oil and add the onions.

Once the onions are translucent, add in the beets, potatoes and stock.

Let the soup simmer for about an hour. When the beets are soft enough for a knife to easily go through them, turn off the stove.

Working carefully, transfer the broth & vegetables to a high speed blender until roughly puréed. I tend to prefer my soups on the more rustic side, but blend to your liking!

Return the soup back to the pot and set over low heat. Taste and add more salt if needed. Continue cooking for a few more minutes over low heat.

Serve with a splash of vinegar, a dollop of sauerkraut (preferably made by your grandmother, but you do you), a sprinkle of dill, and a smidge of horseradish to add in a bit of a bite. If you want to go a more

Notes

•I prefer to use beef broth because it most mimics the taste of the short ribs in the Kachka recipe. If vegetarian or vegan, swap it with vegetable broth instead.

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Lazy Borscht Soup

Instructions

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