My beloved Polish Babcia (Grandma) used to make this delicious Borscht Soup for us when we were little, she was a seriously-talented cook. Everything she made tasted like sheer heaven! Of course, I lightened up this version of Borscht Soup for us a bit! Taking out the heavy cream and meat, adding in a lighter broth and Greek yogurt to finish. You’ll love how filling and clean my updated Babcia’s Borscht Soup is! Perfect for the colder days!
3 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
2 bay leaves
1 pound red potatoes, washed, dried and cut into 1 inch cubes
4 medium beets, peeled and sliced, plus half a beet finely shredded (for color)
2 celery stalks, finely diced
8 cups beef stock or try it with veggie stock, yum!
1/2 head cabbage, finely shredded
1/2 teaspoon sea salt (optional)
1/4 cup apple cider vinegar
Finish off with Greek yogurt and fresh dill or thyme
Add the extra virgin olive oil and the chopped onion and bay leaves into a large stockpot and cook on medium heat for approximately 8 minutes or until soft and tender.
Add in the red potatoes, beets and celery, cook until slightly golden brown, approximately 15 minutes. Stirring occasionally.
Add in your beef or veggie stock, and bring to a nice simmer. Add in the shredded cabbage and cook for another 10-15 minutes on a light simmer. Taste test with salt and apple cider vinegar to taste. Finish off each soup bowl with a dollop of Greek yogurt and fresh dill or thyme. Enjoy and feel-good!