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
- 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
- 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.
“The kitchen is where friends and family come together for good food and conversations that nourish the soul.” ~ CK Kochis