Borscht Redux: Easiest borscht ever

Full disclosure. I LOVE beets and beets are a super food.

This is why I love borscht.

But I don’t have a lot of time to cook. SO, I’ve attempted to reduce my borscht recipe down to the fewest ingredients possible. I think I’ve reached the limit.

This soup takes about 20 minutes to make. Fast and super healthy.

Ingredients

• 2 big beets (baseball size) or 4 medium
• 1/2 head of cabbage
• 8 oz sliced crimini mushrooms
• 2 T tomato paste
• 1/4 cup apple cider vinegar
• fresh dill

Directions
In a soup pot, add a very small amount of water – this will keep the mushrooms from sticking to the bottom. Turn the heat on medium. Add the mushrooms and cook for 5 minutes.

While the mushrooms are cooking, dice the beets into cubes about 1/2 inch. Add those to the pot along with enough water to cover everything – probably about 3-4 cups.

Bring to a boil, then reduce heat to a simmer and cook for 5 minutes.

Add the tomato paste and stir.

While the beets are cooking, chop the cabbage into shreds no bigger than maybe 1/2 inch by 1 1/2 inch. Then add to the pot.

Cook 5 or so more minutes and check the beets and the cabbage to see if they are cooked to your desired consistency. At the very end, add the apple cider vinegar.

Serve with chopped up fresh dill – it really brings out the color. And if you want, put a dollop of sour creme on top as well. The red, white, and green all contrast to make a beautiful presentation.

And that is it. Takes about 20 minutes and just a few ingredients and you have a soup packed with nutrients.