Beet Borscht Soup
Beet Borscht Soup
Ingredients:
- 3/4 c. onion, chopped
- 2 stalks celery, chopped
- 2 T. butter
- 3 large potatoes, cubed
- 3 carrots, sliced
- 4 c. beef or vegetable stock (no MSG)
- 4 large beets, grated
- 2 T. apple cider vinegar
- salt and pepper to taste
- plain yogurt or sour cream (optional)
- liquid stevia (optional)
Directions:
Saute onion and celery in butter for a few minutes. Add potatoes, carrots and stock. Bring to boil, reduce heat and simmer about 15 minutes. Add beets; cook 15 minutes longer. Add vinegar, salt and pepper, cook 1 minute. For more sweetness add a few drops of stevia. For more creaminess garnish with yogurt or sour cream. Makes about 6 cups.