Borscht
When asked to name a Russian dish most people would say Borscht. This delicious soup is made in all classes and economic levels in Russia, in many different ways. The winter is the perfect time to make Borscht and a great way to use root vegetables. This soup has lots of great flavors and textures. Thanks to J. Dettinger, from York PA, for the recipe.
Ingredients
- 2-3 Medium Beets
- 2-3 Large Potatoes chopped into bite sized pieces
- 1 Medium Onion chopped
- 2 Cups Root vegetables chopped into bite sized pieces
- 1/2 Cabbage thinly sliced
- 1 Can Kidney beans with their juice, or whatever beans you prefer
- 2 Bay leaves
- 10 Cups Water
- 6 Cups Vegetable broth
- 5 Tbsp Homemade ketchup See our Lady Moon Farms Recipes
- 1 Tbsp Apple cider vinegar
- To taste Salt & pepper
- 1 Tbsp Fresh dill chopped
Instructions
- Gather your ingredients together.
- In a large pot bring to boil 10 cups of water.
- Add beets and boil for about an hour or until you can easily pierce with a knife.
- Pull beets out and set aside. Keep water.
- Add potatoes to the water and cook until about half way finished.
- Add the cabbage, onion and root vegetables to the potatoes, bring to a boil and reduce to a simmer.
- Add the beans, ketchup, bay leaves, salt & pepper, and apple cider vinegar.
- Add the fresh dill.
- Peel and chop the beets into bite size pieces and add to the pot. Simmer for 10 more minutes or until all the veggies are cooked. Serve with a dollop of sour cream.
