This recipe is both incredibly easy but also endlessly customizable.
This recipe is both incredibly easy but also endlessly customizable.
Traditional Borscht
1 Lb ground turkey (Also delicious in this is; ground sausage, beef ribs cooked until tender then the meat removed and added, pork, turkey or pork bacon. To make vegetarian or vegan use white beans as your protein.)
1/2 Medium Onion Chopped
1-2 Medium Beets Peeled and Grated
1-2 Medium Carrots Grated or Chopped
1-2 Stalks Celery Chopped
2-3 Medium Potatoes Cubed
2 Cups Chopped Cabbage
6 Cups Stock or Broth
3-4 Oz Tomato Paste
2-4 Cloves Minced Garlic
1 Tbs White vinegar
1 Tsp Sugar or honey
1-2 Tbs Olive Oil
1 Bay Leaf
1/4 Cup Fresh Dill or Parsley Chopped (if using dried use 1 Tbs)
Salt/Pepper to taste
Directions:
In a large lidded pan on medium to medium high heat add in oil and onions. Add in ground turkey and brown. (If using any of the high fat proteins, cook in a separate pan and pour off fat before adding.) Once the turkey is browned add in carrots, celery, garlic, and the bay leaf. Cook for another 3-5 minutes stirring often. Pour in broth (with the turkey I used veggie stock) and then add in chopped potatoes, tomato paste, grated beets, chopped cabbage, vinegar, and sugar. Salt and pepper to taste. Bring to a simmer and cover for 15-20 minutes until the veggies are cooked to your liking. Add herbs at the end and stir. The beets make this soup a vibrant red – it’s as beautiful as it is delicious!
Serve with a dollop of sour cream and more fresh herbs over the top if you’d like. Enjoy!
