David's Favorite Vegetable Borsht Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp. vegetable oil
1 large onion, finely chopped
5 medium beets
2 meduim carrots, chopped
6 tsp. tomato paste
12 cups chicken stock
2 large potatos, cut in 1/2 inch cubes
1/2 meduim cabbage (green or purple will do)
1 large green bell peper, chopped
3 tbsp. sugar
1/4 cup lemon juice, fresh squeezed
1 tsp. salt (kosher or sea salt works great)
1/2 tsp. freshly ground black pepper
1 clove garlic, minced
1 tbsp. fresh dillweed, chopped
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Directions: |
Directions:Peel and shred raw beets in a food processor. Peel and cube potatos. Finely chop cabbage.
Heat oil in a lage skillet over meduim-high heat. Add onion and saute until translucent, about 5 to 8 minutes. Add beets and carrrot. Saute, stirring constantly for approximately 10 minutes. Stir in tomato paste. Remove from heat and set aside.
In a large stock pot, bring chicken stock to a boil over high heat. Add potato and cook for 3 minutes. Add cabbage and continue boiling for 5 minutes.
Add beet-onion mixture, green pepper, sugar, lemon juice, salt and black pepper. Reduce heat to a simmer and cook for 15 minutes.
Remove from heat. Stir in garlic and dill and serve hot.
If you like, add a dollop of sour cream in the middle of each bowl as you serve it |
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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: If you like beets, this soup is worth making. David cleans his bowl every time. Not only is this soup filled with antioxidants, folic acid and other nutrients, it is a beautiful clear red soup. Make it, and you will see what I mean. This soup also freezes well.
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