This recipe for gluten-free borsch is a hearty and tasty take on the traditional Russian beet soup. There are lots of healthy vegetables in it, and you can easily change the flavors to suit your tastes. A tasty bowl of borsch can be ready in no time with just a few simple ingredients and little work.
Ingredients: 4 medium beets, peeled and diced. 2 carrots, peeled and diced. 2 potatoes, peeled and diced. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 2 tablespoons olive oil. 2 tablespoons apple cider vinegar. Salt and pepper to taste. Fresh dill for garnish. Optional: sour cream or dairy-free alternative for serving.
Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until translucent. Add diced beets, carrots, and potatoes to the pot, stir to combine. Pour in vegetable broth and apple cider vinegar, season with salt and pepper. Bring the soup to a boil, then reduce heat and let it simmer for about 20-25 minutes until the vegetables are tender. Taste and adjust seasoning if needed. Serve hot, garnished with fresh dill and a dollop of sour cream or dairy-free alternative if desired.
Prep Time: 15 minutes
Cook Time: 25 minutes
Emily
