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Serve hot with whole-grain bread or a light salad.
Soup can be refrigerated in a sealed container for up to 3 days.
Reheat gently on the stove to preserve flavors and nutrients.
Variations
Add other seasonal vegetables like zucchini or cabbage.
Use gluten-free noodles or omit them for a low-carb version.
Spice it up with a pinch of chili flakes or smoked paprika.
FAQ
Q: Can I make this soup in a slow cooker?
A: Yes! Cook on low for 6–8 hours or high for 3–4 hours until veggies are tender.
Q: What if I don’t have borscht?
A: Lemon juice works perfectly to add the needed acidity.
Q: Can I freeze this soup?
A: Yes, but cook noodles separately when reheating to avoid mushiness.
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