Borscht Broth: A Delicious Twist
Ingredients
- 4 whole carrots washed and roughly chopped
- 1 whole parsnip washed and roughly chopped
- 4-6 whole beets washed, peeled, and quartered
- 1 whole green apple cored and sliced (peel on)
- 1 whole leek quartered and washed
- 2 whole bay leaves
- 1/2 teaspoon ground allspice
- 3 cloves garlic
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 1 tablespoon salt
- 1 tablespoon sugar
- as needed dumplings of your choice
- as needed parsley for garnish
- as needed sour cream for garnish
Instructions
- In a large stockpot, combine the carrots, parsnip, beets, apple, leek, bay leaves, allspice, garlic, vinegar, lemon juice, salt, and sugar. Top with 10 cups of water.
- Cover the pot and bring to a boil. Once boiling, reduce heat and simmer for about an hour.
- Remove vegetables from broth. Add dumplings and cook according to package directions.
- Serve hot, garnished with parsley and a dollop of sour cream.
