My husband's relatives, from Kiev, make a delicious, authentic Borscht. They say that Borscht nourishes the body and soul, and they are so right!
The colour of this soup almost feels therapeutic during the cold winter months! It's so bright and vibrant and just full of healthy fresh veggies. You need to try this delicious, earthy, tangy recipe! I've been making so many different versions of this tasty soup, but this one is the best one yet!
5 beets, sliced
1 tablespoon of olive oil
2 garlic cloves
1 small potato, cooked, peeled and diced
3 cups of coleslaw mix
5 cups of broth
1 bay leaf
salt and pepper to taste
1 tablespoon of white vinegar
Optional: fresh dill and sour cream (garnish)
Cook the beets, you can boil them ahead of time. Drain the beets; keep one large cup of the liquid.
Heat the oil in a large saucepan over medium heat. Add diced potato and coleslaw mix.
Cook 5 minutes, or until the vegetables are softened, stirring often. Stir in the garlic cloves.
Add the broth, beet water and bay leaf.
Reduce the heat and simmer for 10 minutes.
Add the beets, vinegar and continue simmering for 5 more minutes.
Season with salt and pepper.
Serve with chopped fresh dill and sour cream, or just on its own.