Description
A creamy, comforting, and flavourful Mennonite borscht made with fresh vegetables, herbs, and a touch of cream for a satisfying homemade soup.
Ingredients
Scale
- 1 large onion, chopped
- 2 tbsp butter
- 4 cups chicken broth
- 2 cups diced potatoes (peeled preferred)
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced turnip (optional)
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1 tbsp apple cider vinegar
- 1 cup half-and-half cream
- Salt and pepper to taste
- Optional toppings: sour cream or plain yogurt, more fresh parsley and dill, crispy fried onions
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and sauté until softened and translucent, about 5–7 minutes.
- Pour in chicken broth, potatoes, carrots, celery, and optional turnip. Bring to a boil, then reduce heat and simmer covered for 20–25 minutes until vegetables are tender.
- Stir in chopped parsley and dill. Simmer for a few minutes to release flavours.
- Add apple cider vinegar and adjust to taste.
- Reduce heat to low. Slowly stir in half-and-half cream, gently heating through without boiling.
- Season with salt and pepper to taste. Serve hot with optional toppings.
Notes
Avoid boiling after adding cream to prevent curdling. Fresh dill and parsley make the flavour pop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mennonite
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg