So it's time for dinner on "B" day and I used BEETSI made Borscht, which is a Beet Soup. This soup is deliciously warm and soothing. Beets are paired with potatoes and onions to give and all around savoury and hearty dish.
Servings: 43 Beets (or equivalent amount of 1 1/2 cups of diced, steamed Beets)1 medium onion1 Russet Potatoe (peeled and diced)1 Tbsp Olive Oil500 ml (or more, to loosen to your liking) Beef Broth-Reduced Sodium (you could use vegetable or chicken to)S & P to taste2 tsp lemon juiceParsley to garnishDirectionsHeat oil in large saucepan (pot) over medium heat. Add onion, and cook, stirring until lightly brown (4 minutes). Add broth, potato, salt and pepper, bring to a boil. Reduce heat to simmer, cover and cook until potato is tender (8 minutes). Add beets and lemon juice, return to a boil. Cover and continue cooking until broth is deep red and the potato is very soft, 2 - 3 minutes more.Garnish with parsley, and enjoy!