This time of the year, the garden is full of fresh vegetables. I love to get a head start on canning the summer’s harvest so I don’t get caught having to cook non-stop for weeks! This borscht has a yummy citrus twist, but the flavors are amazing together. I like to make this soup in larger batches and set some aside for quick lunches or dinners. I hope you enjoy!

Summer Harvest Borscht

Tarah Abram

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Course Soup

Servings

Calories 217.47 kcal

Ingredients

6 cups beets roughly chopped
3 cups potatoes roughly chopped
2 medium onions
3 garlic cloves
3 limes
1/2 cup fresh parsley chopped
Himalayan salt to taste

Instructions

In a large pot, add the beets, potatoes, onion and garlic. Cover the veggies with water or a broth of your choice. Bring to a boil, then reduce heat and simmer for about 30-35 minutes. Let cool slightly.
Using your blender, add batches of the soup and pulse. I do some smooth and then some chunky to create a nice texture. Pour back into the pot after you have blended each batch until you’re happy with the consistency.
Next add the juice of 3 limes, chopped parsley and Himalayan salt. Stir together and warm to desired temperature.