Name: Omi's Borscht
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Beets, peeled - 6; Potatoes, peeled and diced - 6; Carrots, peeled and diced - 2; Parsley root with greens, peeled and diced, greens finely chopped - 1; Celery ribs, chopped - 2; White vinegar - 3 tablespoons; Salt and ground black pepper to taste - 3 tablespoons; Butter - ¼ cup; All-purpose flour - ½ cup; Vegetable bouillon (such as Better Than Bouillon®) (Optional) - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Omi's Borscht

1. Beets, peeled - 6

2. Potatoes, peeled and diced - 6

3. Carrots, peeled and diced - 2

4. Parsley root with greens, peeled and diced, greens finely chopped - 1

5. Celery ribs, chopped - 2

6. White vinegar - 3 tablespoons

7. Salt and ground black pepper to taste - 3 tablespoons

8. Butter - ¼ cup

9. All-purpose flour - ½ cup

10. Vegetable bouillon (such as Better Than Bouillon®) (Optional) - 1 teaspoon

How to cook deliciously - Omi's Borscht

1. Stage

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.

2. Stage

Remove beets with a slotted spoon; set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.

3. Stage

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.