Borscht Soup

7 steps · 45 min total

1. 01

   Prep Vegetables and Apple

   Peel and chop the beets and onion, then set them aside. Go ahead and chop the red pepper, mushrooms, apple, carrots, and celery as well.
2. 02

   Sauté Vegetables

   Combine 1 cup of water, 2 tablespoons butter, and 2 tablespoons vegetable oil in a pot and set over medium heat. Bring it to a boil.

   Once boiling, add all the chopped vegetables and the apple. Continue cooking over medium heat for 20 minutes, stirring occasionally to ensure everything softens evenly.

3. 03

   Simmer the Soup

   Pour in the remaining 3 cups of water, along with the 2 teaspoons thyme, 2 tablespoons lemon juice, and 1 teaspoon red wine vinegar. Cover the pot and let it simmer gently over a low flame for 30 minutes.
4. 04

   Drain Liquid

   Carefully drain about 75% of the liquid from the pot into a separate bowl and set it aside. You'll use this later to adjust the soup's thickness.
5. 05

   Reserve Beet Chunks

   Scoop out a few of the cooked beet chunks and set them aside. These will be added back in at the end for some textural contrast.
6. 06

   Blend the Soup

   Transfer the remaining contents of the pot to a blender. Add the reserved liquid back in. Blend until the soup is smooth, adding more water if needed to reach your desired consistency.
7. 07

   Serve with Garnish

   Pour the blended soup into a bowl. Stir in the reserved beet chunks, then swirl in 1 tablespoon of cream and sprinkle with a handful of fresh dill.