Recipes by Kristin Riley

Summer Borscht

For the times when you crave a yummy bowl of soup, and it’s not chilly outdoors. Use up the fresh beets you bought at the market or grew in your garden. This soup is tangy and sweet, and delicious hot or cold.

Summer Borscht
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 cups chopped carrots
  • 1 pound cabbage, chopped
  • 2 pounds beets, sliced
  • 12 cups water
  • 1 tablespoon salt
  • 2 tablespoons white vinegar
  • salt and pepper
  • fresh dill
  • sour cream
  1. Melt butter in a large pot, add onion, and saute. Add carrots, cabbage, and saute 5 min, or until vegetables start to soften. Add beets, water and salt. Simmer 5-10 minutes.
  2. Add vinegar and salt and pepper to taste.
  3. Garnish with fresh dill and sour cream.

This borscht is vegan on its own, but it’s even tastier topped with a dollop of sour cream (or plain Greek yogurt) and a sprinkle of chopped fresh dill.


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