Omi's Borscht recipe
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- 6 beets, peeled 6 potatoes, peeled and diced 2 carrots, peeled and diced 1 parsley root with greens, peeled and diced, greens finely chopped 2 celery ribs, chopped 3 tablespoons white vinegar salt and ground black pepper to taste ¼ cup butter ½ cup all-purpose flour 1 teaspoon vegetable bouillon (such as Better Than Bouillon®)
Nutrition Info
- 247.9 caloriescarbohydrate: 43.6 gcholesterol: 15.3 mgfat: 6.3 gfiber: 7 gprotein: 5.9 gsaturatedFat: 3.8 gservingSize: -sodium: 194.3 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Omi's Borscht
Directions
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Place beets, potatoes, carrots, parsley root (greens reserved), celery, and vinegar in a large pot, season with salt and pepper. Pour enough water to cover vegetables into the pot, bring to a boil. Reduce heat to low, simmer until vegetables are tender, about 45 minutes.
Remove beets with a slotted spoon, set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.
Melt butter in a small saucepan, whisk in flour, and cook and stir until mixture is a light tan color, about 10 minutes, stir mixture into soup. Stir in grated beets and parsley root greens, bring to a simmer and cook until heated through, about 5 minutes. Season soup with vegetable bouillon, salt, and pepper.