Ginger Borscht

With just a few tweaks from the traditional Russian borscht, this zesty version gets a pick-up from fresh ginger, spicy rosemary, and sweeter red onions. A bowl of this soup invigorates the senses.



1) Heat oil in a large pot over medium. Add onion; cook until softened and slightly golden, stirring occasionally, about 5 minutes.

2) Add broth, beets, potato, potato, carrot, juice, ginger, rosemary, and bay leaf; bring to a boil over high heat. Reduce to a simmer and cook, covered, until vegetables are very soft, about 30 minutes.

3) Add parsley and basil; season to taste with lemon juice and seasonings.

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