Borsch Recipe II
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 2 large or 3 medium potatoes sliced into bite-sized pieces
- 1/2 head of cabbage thinly chopped
- 10 cups water
- 6 cups reduced sodium chicken broth*
- 2 large or 3 medium beets washed and peeled
- 1 bell pepper optional
- 1 medium onion finely chopped
- 2 carrots grated
- 4 Tbsp oil
- 5 Tbsp ketchup or 4 Tbsp tomato sauce
- 2 bay leaves
- 4 Tbsp lemon juice
- 1/4 tsp freshly ground pepper
- 1 tsp salt
- 2 Tbsp chopped dill
- 1 can white beans with their juice
Grate carrots and beets and finely dice onions. Finely slice bell peppers if you are using them (optional)
Slice potatoes in 1/4" thick pieces and finely slice 1/2 head of cabbage.
Fill a large soup pot with 10 cups of water and 6 cups chicken broth and bring to a boil. Add potatoes and cook 15-20 minutes or until potatoes are almost cooked.
When the potatoes are almost cooked and you can smoothly pierce them with a butter knife, add cabbage and continue to cook 5 minutes.
While potatoes are cooking, heat a large skillet over medium/high heat. Add 4 Tbsp olive oil. Sautée your beets, carrots, onions and bell pepper (optional). Sauté until vegetables are soft (10-15 minutes). Stir in 5 Tbsp ketchup when veggies are almost done cooking. Add sauteed veggies to the soup pot.
Add 4 Tbsp of lemon juice, 1/4 tsp ground pepper, 1 tsp of salt, 2 bay leaves, 2 Tbsp of chopped fresh dill and can of white beans (with their juice) to the pot.
Cook another 5 minutes, or until the cabbage is very soft and well cooked. Add more salt and lemon juice to taste.
Use vegetable broth if you are looking for a true vegetarian version.