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Creamy Beet Borscht
- 2 tablespoons olive oil or butter
- 1 large onion, chopped
- 2 cloves garlic, minced or crushed
- 3 tablespoons balsamic vinegar
- 6 medium beets (1 1/2 lbs or 675 g), peeled and chopped
- 3 medium tomatoes, chopped
- 1 small turnip, chopped
- 1 large potato, chopped
- 2 jalapeos, seeded and finely chopped
- 1 large carrot, chopped
- 2 bay leaves
- juice from 1 lemon (3 tablespoons)
- 6 cups vegetable stock or water
- 1 1/2 teaspoons sea salt, or to taste
- fresh ground black pepper to taste
- 1/2 cup fresh dill, chopped
- 3/4 cup sour cream
Directions:View on Lisa's Kitchen
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