Borscht With Cabbage And Veggies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I love borsht so here is another version of a great soup. Ingredients:
1 lb. fresh beets, about 6 small |
3 quarts or 3 liters of water |
2 tsp. salt |
1 bay leaf |
2 garlic cloves, minced |
2 celery ribs, peeled and sliced or diced |
2 large carrots, peeled and either cut in rounds of 1/2 inch or diced |
1 medium onion, chopped |
1-2 potatoes, peeled, chopped into chunks |
1 28-oz. can tomatoes, diced or whole and coarsely chopped |
1 small cabbage, about 1-1/2 lbs. |
1 tbsp. dark molasses |
1 tbsp. lemon juice |
note: i prepare a package of small sized cheese filled tortellini to serve on the side. this is something i began several years ago. they are meant to be spooned into the soup but it's up to the individual and that's why i place them in a serving dish on the table. |
Directions:
1. Wash and peel the beets. You may want to use laytex gloves for this as beets stain the hands terribly.
2. Cut the beets into small dices, and put them in a 10 to 12 quart saucepan.
3. Add water, salt, bay leaf, and garlic.
4. Cover, and bring to a boil over high heat.
5. Turn heat down and simmer for approximately 25 minutes or until the beets are tender.
6. Add celery, carrots, onion, potato and tomatoes.
7. Cut cabbage into 4 wedges. Then cut into 1/2 inch thick slices, and add to the saucepan.
8. Cover saucepan, and bring back to a boil.
9. Turn the heat down slightly, and simmer for about 25 minutes or until vegetables are tender.
10. Season to taste with molasses and lemon juice.
11. Serve with sour cream.
12. Serves 10 as an appetizer soup.
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