 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
My own creation Ingredients:
2 1/2 cups chicken stock |
1 (16 ounce) can beets, shredded (can use jewish borscht too) |
2 medium potatoes |
1 (16 ounce) package coleslaw mix |
1 small onion |
2 -3 tablespoons tomato paste |
2 tablespoons bacon bits |
2 tablespoons oil |
1 tablespoon lemon juice |
1 dash salt (to taste) |
5 -6 black peppercorns |
1 dash pepper (to taste) |
1 garlic clove |
dill (as a garnish) |
Directions:
1. Cut potatoes into small cubes.
2. Add chicken stock to pot, then add cubed potatoes.
3. While potatoes are cooking, brown onions in oil in a skillet.
4. When potatoes are almost done, add cole slaw mix, bay leaves, peppercorns, garlic clove.
5. Let cook for 10-15 minutes; then add browned onions and bacon bits.
6. Add tomato paste next and let simmer for 5 minutes.
7. Add beets, along with lemon juice, to prevent the beet color from fading.
8. If you find the soup too sour from the lemon juice, you can use sugar to correct flavor.
9. In the end add dill, salt and pepper to taste and turn off the stove.
10. Let the borsch brew for another 10 minutes.
11. Serve the borsch with sour cream the next day - best to refrigerate overnight.
|
|