/ Vegetable Soup
photo of Borscht Recipe
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
How to Make BORSCHT
1Pour beef stock in large pot. Heat.
2Add next eight ingredients and cook down for about 1-1 1/2 hours. (or until beets and potatoes are soft)
3Add catsup and garlic and parsley.
4Put 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.
5About 30-40 minutes before serving, add the cabbage. Cook until soft.
6Ladle Borscht into bowls and put a dollop of sour cream on top. Gently stir in and enjoy!
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Posted: Tue, Mar 1, 2011