Winter Borscht

Name: Winter Borscht
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Eastern European, European
Ingredients: 2 liters beef broth; 4 larges beets, peeled and chopped; 473 milliliters thinly sliced cabbage; 3 Tbsps red wine vinegar; 2 larges russet potatoes, peeled, cut into 1/2-inch cubes; 6 servings Salt and freshly ground black pepper

Winter Borscht is a gluten free, dairy free, and whole 30 recipe with 6 servings. This soup has 109 calories, 6g of protein, and 1g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up beef broth, russet potatoes, cabbage, and a few other things to make it today. It will be a hit at your Winter event. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Put the broth, beets and potatoes in a large heavy-bottomed pot and bring it to a boil, then reduce the heat to a simmer. Cover and cook until the vegetables are just tender, about 20 minutes. Uncover and stir in the cabbage and red wine vinegar. Season, to taste, with salt and pepper (taste for sodium levels in the broth before salting). Simmer for another 15 minutes, stirring occasionally. Ladle the soup into serving bowls and serve warm. Enjoy!

Ingredients you will need

Red Wine Vinegar