Chunky Beet, Potato and Beef Soup

Total Time
40mins
Prep 10 mins
Cook 30 mins

This is a healthy, hearty version of borscht from my EWSW cookbook. I haven’t tried this yet, but it sounds yummy.

Ingredients Nutrition

Directions

  1. In a large saucepan, heat the oil over moderate heat.
  2. Add the scallion and garlic and sauté for two minutes or until the scallions are tender.
  3. Add the beets, potatoes, carrots, vinegar, sugar, salt, pepper and 4 ½ cups of water.
  4. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes or until the beets and potatoes are tender.
  5. Add the beef and cook for three minutes or until just cooked through.
  6. Serve topped with a dollop of sour cream.

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