Prep Time
20 min
Cook Time
45 min
Yields
8 servings
Delicious regardless of the season, borscht is comfort food from a simpler time at its finest – pureed or chunky, with or without potatoes, with or without a dollop of sour cream, hot or cold — this sweet, hearty yet simple borscht is sure to please.
Why I love this recipe
This recipe was inspired by my late grandmother Grace’s delicious beet borscht. I just adored her.
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ingredients
2
large beets, peeled and cubed
2
medium sweet potatoes, peeled and cubed
6
cups water
1
large onion, peeled and chopped
½
tsp sea salt to taste
½
tsp pepper, to taste
1
large bay leaf, dried
1
medium parsnip, chopped
1
medium carrot, chopped
2
large garlic cloves, sliced
3
tsp raw honey
4
large dill sprigs, chopped
1
Tbsp olive oil, to fry
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directions
Step 1
Put the potatoes, carrot, parsnip, beets and bay leaf in a large pot of water. Add salt and pepper. Bring to a boil and cook for about 15-20 minutes.
Step 2
Sauté the onion, garlic and dill to your liking and then add it to the pot.
Step 3
Cook your combined ingredients in your pot over low heat for another 30 minutes.
Step 4
Enjoy your borscht hot or cold, chunky or pureed!