DirectionsStep1In a large pot on medium heat, warm the olive oil. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.Step2Add beets and potatoes, stir to coat with the onion mixture.Step3Add broth, just enough to cover the beets and stir until well combined. (Only add enough broth to cover the vegetables, you may need more or less depending on the size of your beets, as you don’t want a run…Step4Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes until the beets are tender and can easily be pierced with a fork.Step5Once cooked, using an immersion blender or in batches using a bar blender, purée until smooth.Step6Once blended, season generously with additional salt and pepper to taste and serve immediately with a dollop of sour cream and a sprig of dill.Step7Any leftover soup can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 monthsIngredientsIngredients1 tablespoonOlive Oil1 Onion (diced)3 clovesGarlic (minced)4 Large Red Beets (peeled and diced, roughly 1.5 lbs)1 Medium White Potato (peeled and diced)4 cupsVegetable Broth (or chicken)1 teaspoonSalt½ teaspoonGround Pepperadd Creme Fraiche (or sour cream)add Dill (fresh)See moreNutritionalNutritional167 CaloriesFrom kaynutrition.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Classic Borscht Recipe
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