Winter Borscht
A hearty winter soup with potatoes, beets and cabbage.
Equipment
- 1 medium pot to cook the beets
- 1 large soup pot (4 quarts)
- Food processor, or knife and cutting board
- measuring cups and spoons
Ingredients
- 2 TBLS vegetable oil
- 4 cloves garlic, chopped fine
- 2 cups onions, chopped
- 2 potatoes, cubed
- 2 teas. salt
- 2 teas. caraway seeds
- 2 teas. dried dill weed
- 3/4 teas. black pepper
- 1/3 cup cider vinegar
- 2 TBLS lemon juice
- 2 TBLS balsamic vinegar
- 2 TBLS honey
- 2 TBLS orange juice frozen concentrate, or 1/3 cup orange juice
- 7 cups shredded cabbage (about 1/2 small head)
- 2 to 3 quarts water, or beet juice
- 1 TBLS veggie base
- 1 quart cooked beets, cubed or shredded about 6 small beets, or 4 large
Instructions
- Wash beets well, scrubbing off any dirt. cover with water and boil until soft.Peel the beets and cube or shred. You should have about 4 cups. Set aside.
- While the beets are cooking, Saute the garlic and onion in 2 TBLS of oil until soft.
- Add the potatoes, add water to just cover the potatoes and add the salt, caraway, dill and black pepper. Cook until just soft.
- Add the vinegars, juices and honey. Add the cabbage and enough water and/or beet water to cover everything. Bring to a boil and add the beets.Simmer for about 10 minutes, or until the cabbage is soft.You can adjust the sweet/sour taste by adding a little more vinegar or honey.Serve hot with a spoonful of plain yogurt or sour cream in each bowl, if you like.
Notes
If you don't want to buy and cook fresh beets, you can get cans of beets and skip the first step.
If you get fresh beets with greens, use them in the soup instead of all cabbage.
Shred the greens and add when you add the cabbage.