Traditional Borscht (Print Version)
# Ingredients:
01 -
12 cups beef or vegetable broth, low sodium.
02 -
5 cups green or red cabbage, thinly sliced.
03 -
1 large onion, chopped.
04 -
3 medium carrots, chopped.
05 -
2 tablespoons olive oil.
06 -
3 large beets, peeled and cut into matchsticks.
07 -
4 large potatoes, peeled and cubed.
08 -
6 ounces tomato paste, low sodium.
09 -
2 teaspoons salt.
10 -
3 bay leaves.
11 -
1 tablespoon white vinegar.
12 -
Pinch of sugar or maple syrup.
13 -
3 large garlic cloves, grated.
14 -
Ground black pepper to taste.
15 -
1/4 cup dill or parsley, finely chopped.
16 -
Yogurt, sour cream and rye bread for serving.
# Instructions:
01 -
Bring broth and bay leaves to boil in large pot.
02 -
Add cabbage, cook covered on low for 20 minutes.
03 -
Sauté onion and carrots 5 minutes, add beets and cook 3-4 minutes more.
04 -
Add sautéed vegetables to pot with potatoes, tomato paste and salt. Cook 20 minutes.
05 -
Add vinegar, sugar, garlic, pepper. Rest 10 minutes, then add dill.
06 -
Serve hot with sour cream or yogurt and rye bread.
# Notes:
01 -
Can be made vegetarian with beans added.
02 -
Keeps 5 days refrigerated.
03 -
Can add meat by cooking with beef bones first.
04 -
Try using some sauerkraut for extra flavor.