Beet Borscht Soup with Barley
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 medium beets, peeled and cubed (2 cups)
  • 3 carrots, peeled and sliced (1 cup)
  • 3 medium baking potatoes, peeled and cubed (1 cup)
  • ⅓ cup pearl barley
  • 1 medium onion, chopped
  • 1 (8 ounce) can diced tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 tsp salt
  • ⅛ tsp pepper
  • ¼ cup fresh parsley, chopped
  • 1 tbsp raw honey
  • 8 cups water
  • 1 tbsp sour cream, for topping/bowl
  • parsley for garnish
Instructions
  1. In a soup pot, heat the oil and fry the garlic until golden brown.
  2. Add, vegetables, spices, honey and water (everything except the last two ingredients listed), stir well.
  3. Bring soup to a rolling boil on medium to high heat for 5 minutes and reduce to simmer for the remaining 35 minutes.
  4. With a soup ladle, spoon out each bowl of borscht, top with 1 tbsp of sour cream and garnish with fresh parsley before serving.
  5. Serve hot.
Notes
This recipe freezes well.
Recipe by This Lil Piglet at https://thislilpiglet.net/2014/10/beet-borscht-soup-barley/