Ingredients

How to make it

  • Cook all the ingredients except vinegar, sweetener and pepper, in a big pot on low until all the veggies are soft, about 1 ½ hour.
  • When the soup has cooled, blend the soup in a blender. You will probably need several batches so put the blended soup in a second pot. The consistency of the coup should be thick, so adjust the amount of liquid to taste.
  • When all the soup is blended, add balsamic vinegar and sweetener to taste. It should have a sweet & sour effect and be very bright.
  • Add ground black pepper to taste.
  • Serve hot or cold (but cold is more traditional) with sour cream and chives.

Reviews & Comments 3

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  • merlin 16 years ago
    Thanks Notcho. Any compliment coming from you is xtra special. This is good. I must have been channeling one of my greatgrandmothers in the Old Country.
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    " It was excellent "
    notyourmomma ate it and said...
    Oh, honey, this is way easier than my family recipe. I'm the only beet lover in my family...I can see this in my lunch box, chilled. YUM. Thanks for the post. Ingredients are on my shopping list today.
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  • jaie 16 years ago
    I have both PolishRussian heritage and I think it's some type of unwritten law that I have 472 Borscht recipes. Now, I have 473! Yours is much, much healthier than the one we used to have when I was a kid!!!!
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