Beet Soup

Beet soup, Beet borscht, whatever you call it, this colourful soup is reminiscent of those garden days, full of fresh vegetables and dill. This is an quick and easy recipe, ready for weeknight dinner or comfort food on Saturday afternoon. Did you hear me say dill?

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Prep Time 15

Cook Time 40

Servings: 8 people

Course: Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

4 cups beets, shredded or diced
2 cups carrots, shredded
2 cups onions, chopped
4 cups water
1 tsp salt
1 pound ham or farmer sausage, chopped
4 cups water
4 cups beef broth or bouillon mixture
2 cups cabbage, shredded
2 tbsp butter (if no meat)
2 tbsp lemon juice
2-3 tsp dill
sour cream or yogourt

Equipment

Dutch oven or large pot

Method

Bring beets, carrots, onion, ham or sausage, salt, water and broth to a boil. Reduce heat, cover and simmer for 20 minutes
Add cabbage, butter and dill. Simmer uncovered for 15 minutes.
Just before serving, stir in lemon juice.
In bowls, top with sour cream/yogourt