Borscht with Roasted Bell Pepper

This traditional borscht just screams summer! For this recipe we took inspiration from all the borscht soups all Ukrainians cook in summer since bell peppers and green herbs are so abundant during this season. Fresh, bright and so aromatic this borscht is the ultimate flavor experience.

Combine dry soup mix, 8 cups of broth (4 cups for each bag), 1 cup cubed chicken (or any protein - optional), salt and pepper

Stove Top: Bring to a boil, then

simmer 20-30 min

Crockpot: Cook on high for 4 hours or low for 6 hours.

Microwave: on high for 5 min. Let stend for 1 minute. Repaet one more time.

white potatoes, beetroot, green cabbage, onion, tomatoes, carrot, red and green bell pepper, garlic, sunflower oil, bay leaf, dill, black pepper

Nutrition Facts Servings: 8, Serv. size: 1Tbsp(12g) (makes 1 cup prepared), Amount per serving: Calories 31, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 15mg (1% DV), Total Carb. 6g (2% DV), Fiber 2.1g (7% DV), Total Sugars 2.6g (Incl. 0g Added Sugars, 0% DV), Protein 1g, Vit. D 0mcg (0% DV), Calcium 24mg (2% DV), Iron 0.4mg (2% DV), Potas. 200mg (4% DV)