russian borscht

How To Make russian borscht

• 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.
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