RUSSIAN BORSCHT

Ellen Bales

By
@Starwriter

This is one dish I have never sampled but that will soon be remedied with this great recipe.
Recipe: NatashasKitchen.com
Photo: EnjoyYourCooking.com


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Rating:

Serves:

10-12

Prep:

20 Min

Cook:

1 Hr 40 Min

Ingredients

2 large
beets, thoroughly washed
2 large
potatoes, sliced into bite-sized pieces
4 Tbsp
cooking oil
1 medium
onion, finely chopped
2
carrots, grated
1/2
cabbage head, thinly chopped
1 can(s)
kidney beans with juice
2
bay leaves
6 c
chicken broth
10 c
water
5 Tbsp
ketchup
4 Tbsp
lemon juice
1/4 tsp
freshly ground pepper
1 Tbsp
chopped dill

Directions Step-By-Step

1
Fill a large soup pot with 10 cups water and 6 cups chicken broth. Add the beets. Cover and boil for about 1 hour. When you can easily pierce with a knife, remove from water and set aside to cool. DO NOT discard the water.
2
Slice the potatoes and add to the same water and boil for 15-20 minutes.
3
Grate the carrots and dice the onion. Add 4 Tbsp. cooking oil to a skillet and saute 7-10 minutes until they are soft. Stir in the ketchup when they are almost done.
4
Thinly shred 1/2 a cabbage and add it to the pot when the potatoes are halfway done. Then peel and slice the beets into matchstick-sized pieces and add them into the pot with the potatoes and cabbage.
5
Next, add lemon juice, pepper, bay leaves and kidney beans (with juice) to the pot. Stir in the carrots and onions, along with the chopped dill.
6
Cook another 5-10 minutes, or until the cabbage is done. Serve with a dollop of sour cream.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Healthy