Ingredients
2 large potatoes chopped into small pieces
3 medium shredded beets
1 Cup shredded carrots
1/2 head shredded cabbage
3 Tbsp Wild Dill Olive Oil
1 large garlic clove crushed
1 tsp salt
2 Tbsp Pomegranate Quince White Balsamic Vinegar
1/2 cup heavy cream
8 Cups beef broth
One can white cannellini beans
Fresh chopped dill
Directions
In a large soup pot heat the Dill Olive Oil and add beets and sauté for about 10 minutes or until tender. Add your broth, carrots, potatoes, cabbage, garlic and salt.
Simmer until tender, add the cream, white cannellini beans, and the Pomegranate Quince Balsamic. Simmer on medium for another 10 minutes.
Place in bowls and serve with fresh chopped dill.
Chef Tip:
Top off your Borscht with a dollop of sour cream!