Beet Borscht
Ingredients
- 4 medium beets peeled and quartered
- 1 large onion peeled and quartered
- 1 stalk celery chopped
- 2 bay leaves
- 1 tbsp chopped fresh dill
- salt and pepper
- 1 tsp lemon juice kvass, or apple cider vinegar, or to taste
Instructions
- Place all the ingredients except the vinegar in a large pot or Instant Pot. Add cool water just to cover. Bring to boil then cover and simmer until the vegetables are very soft, about an hour. In an Instant Pot, this takes 30 minutes.
- Remove the cover and, using a stick blender or regular blender, puree until very smooth. Add vinegar. Taste and adjust for salt, pepper, and vinegar. Serve hot or cold with a dollop of sour cream or yogurt and some fresh dill.
