Borscht Soup

Europe (Ukraine) If you don’t know what borscht is, it is a vibrant red color soup with cabbage, beets, potatoes, carrots, onion and garlic. It can be vegan or vegetarian, as well as made with beef, pork or chicken. Then served with sour cream and dill. It truly depends on what’s in your fridge that day. That’s how this soup came about – out of necessity and hunger.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slice green cabbage into 1/2 inch ribbons.

Step 2

Dice yellow onions.

Step 3

Slice carrots.

Step 4

Peel beets and cut into 1/2 inch matchsticks.

Step 5

Peel and cube gold potatoes.

Step 6

Put bay leaves in a tea bag.

Step 7

Mince garlic cloves.

Step 8

Finely chop dill and parsley.

Step 9

Heat olive oil in large dutch oven.

Step 10

Sautee the diced yellow onion and sliced carrrots until the yellow onion just starts turning translucent on the edges.

Step 11

Add in the garlic cloves and beets and sauté until the yellow onion is translucent. Do not burn the garlic cloves.

Step 12

Add in the tomato paste and sauté until fragrant.

Step 13

Add vegetable broth, green cabbage, gold potatoes, and tea bag of bay leaves.

Step 14

Simmer until the beets and potatoes are tender. Approx 30-40 minutes.

Step 15

Salt and black pepper to taste.

Step 16

Turn off heat.

Step 17

Add white vinegar, sugar, dill and parsley.

Step 18

Let it rest for 10 minutes.

Step 19

Serve in a bowl and top with a dollop of sour cream.