kitchen basics beef stock (32 oz each)
celery tops-throw in as is / remove later
potatoes, cut into small pieces
beets, trimmed and cut into small pieces
head of green cabbage, sliced fine
Pour beef stock in large pot. Heat.
Add next eight ingredients and cook down for about 1-1 1/2 hours. (or until beets and potatoes are soft)
Add catsup and garlic and parsley.
Put about 4 cups of soup in a blender (be careful-it's hot). Blend for a few seconds- twice- or until it is just a tiny bit lumpy. Pour back in pot. Take out 4 more cups and repeat.
About 30-40 minutes before serving, add the cabbage. Cook until soft.
Ladle Borscht into bowls and put a dollop of sour cream on top. Gently stir in and enjoy!
Last Updated: Wed, Mar 2, 2011