Victory Borscht: A WWII Recipe
This jewel coloured beet soup is healthy, vibrant, oil-free, and incredibly easy to make. You'll be coming back to this recipe again and again!
Equipment
- Dutch Oven
- Grater
Ingredients
- 1 onion
- 2 garlic cloves minced
- 1 large beet shredded
- 2 celery stalks chopped
- 2 tomatoes peeled and diced
- 5 medium carrots shredded
- 2 tbsp apple cider vinegar
- 1 lemon wedge juice
- 1.5 litres beef or vegetable broth
- sour cream for garnish
Instructions
- Add all the ingredients to a dutch oven. .
- Bring to a boil, then let simmer for 1.5 hours.
- Remove from heat and season to taste with salt and pepper.
- Serve with a dollop of sour cream. If you wish, you may blend the soup.
Notes
The lemon is the outlier in this recipe because lemons weren't part of the ration. They required too many resources to transport!
