Beetroot and Apple Borscht with Sour Cream and Feta
Soups • European
Description
Serve with rye bread.
Ingredients
- Olive Oil 1 tablespoon
- Garlic 3 cloves
- Onion 1 head
- Celery stalk 1 piece
- Beetroot 30 oz
- Carrot 1 piece
- Pickled Apples 2 pieces
- Chicken Broth 0 qt
- Sour Cream 2 tablespoons
- Dill 1 bunch
- Feta cheese 0 oz
Step-by-Step Guide
Step 1
Heat the olive oil in a pot over low heat. Add the minced garlic, finely chopped onion, finely chopped celery, and finely chopped carrot, and sauté for 15 minutes until the vegetables are soft.
Step 2
Add the peeled and diced beetroot and the peeled and diced apples. Cook, stirring, for 5 minutes. Pour in the broth, season with salt and pepper, and simmer covered over low heat until the vegetables are soft, about 45 minutes.
Step 3
Cool down. Transfer to a blender and puree. Strain through a sieve into a clean pot and season with salt as needed. Slightly reheat, pour into bowls, and add a small amount of sour cream to each, sprinkle with dill and crumbled feta.
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