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Recipe by Faigy Murray

Chunky Vegetable-Borscht Soup

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Chunky Vegetable-Borscht Soup
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

2 Hours
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - Low Fat - Low Carb

Using Borscht as a soup base gives the soup a deliciously deep flavor!

Ingredients

Chunky Vegetable-Borscht Soup

  • 1 onion, diced small

  • 3 teaspoons oil

  • 1 medium yellow or green zucchini, diced

  • 1 medium potato, peeled and diced

  • 1 Roma tomato, diced

  • 3 cloves garlic, chopped

  • salt, to taste

Directions

Prepare the Chunky Vegetable-Borscht Soup

1.

In a soup pot, heat the oil. Add the onions and sauté until translucent (shiny).

2.

Add the rest of the ingredients (yup, just dump right in!).

3.

Bring to boil and then simmer for about an hour and a half. I like to keep the soup chunky, but you can totally blend it.

4.

You can serve with a dollop of sour cream or plain Greek yogurt.

Tips:

I always start with two cups water and add more as needed. I don’t like a watery soup.

About

Sponsored by Manischewitz

Recipe tags

beans beets borsht chunky faigy murray mykitchen_mystudio soups squash vegetable soup vegetables zucchini
Chunky Vegetable-Borscht Soup

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