Try it Tuesday! Traditional Borscht

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!

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