Granny's garden is in full bloom! I love to get a head start on canning the summers harvest so I don't get caught having to cook non stop for weeks!!! This borscht has a yummy citrus twist, but the flavours are amazing together:) I hope you enjoy!
- 6 cups of roughly chopped beets
- 3 cups of roughly chopped potatoes
- 2 medium onions
- 3 garlic cloves
- 3 limes
- 1/2 cup of chopped fresh parsley
- 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 mins. 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 your happy with the consistency.
Next add the juice of 3 limes, chopped parsley and Himalayan salt. Stir together and warm to desired temperature.
Makes about 10 - 12 cups of soup :)
***Juicy Tip - I like to make this soup in larger batches and set some aside for a quick lunches or dinners.