Borscht Soup

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 4 cups of water
• 1/2 yellow onion, chopped
• 1 stalk of celery, chopped
• 4 beets, peeled and chopped
• 10 baby carrots, chopped- or 4 large carrots
• 1 apple, peeled and chopped- I used gala
• 1/2 cup of mushrooms, chopped
• 1 red pepper, chopped
• 1 teaspoon of red wine vinegar
• Handful of fresh dill, chopped
• Tbsp of sour cream
• 2 teaspoons of thyme
• 2 tablespoons of butter
• 2 tablespoons of lemon juice
• 2 tablespoons of vegetable oil
• Salt and pepper to taste

Directions

1. Peel and chop the beets and the onion and set aside. Chop the red pepper, mushrooms, apple, and carrots and celery.
2. Add 1 cup of water to a pot, along with butter and olive oil and set to a medium heat. When the water starts to boil, add the vegetables and the apple and set to a medium heat for 20 minutes, checking on it periodically.
3. Add the the rest of the water, thyme, lemon juice, and vinegar. Cover and let cook on a low flame for 30 minutes.
4. Drain some of the water (about 75%) and set aside.
5. Remove some chucks of beets and set aside.
6. Add the remaining contents to a blender, along with the rest of the water. If you find that the soup is too thick, add more water.
7. Pour into a bowl and add the beet chunks, along with

Nutrition