There are many generalizations about traditional Russian cuisine – too many calories, low on vitamins, and a lack of fresh vegetables because of harsh climate conditions in the region. Borscht, the light, but hearty and comforting soup is a wonderful exception.
Fresh beets, carrots, cabbage, leek and dill are all combined to make a deep magenta broth. In this recipe, we julienne the beets to quicken the cooking time and give it an elegant finish. With a healthy dose of vitamin C, this soup will cozy you up on a chilly day. We like to double the recipe and make a big pot to last well into the week. You can freeze any leftovers and enjoy a hearty soup whenever you like.
Styling Assistant: Hannah Schmitz, Ly Thanh Le