Beetroot and Apple Borscht with Sour Cream and Feta

Soups | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve with rye bread.

Ingredients

Olive Oil - 1 tablespoon
Garlic - 3 cloves
Onion - 1 head
Celery stalk - 1 piece
Beetroot - 28.2 oz
Carrot - 1 piece
Pickled Apples - 2 pieces
Chicken Broth - 1 qt
Sour Cream - 2 tablespoons
Dill - 1 bunch
Feta cheese - 1.8 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.