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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is the borscht we were served in Russia on our first trip there to adopt my daughter. Great for those cold winter nights!! I make quadruple recipe and freeze in 3 person portions to use all winter long. Ingredients:
2 t extra virgin olive oil |
500 grams cabbage (1 med. head) |
1 medium onion, diced small |
16 oz diced tomatoes |
16 oz sliced beets, julienned |
5 oz new potatoes, peeled and julienned (red bliss) |
2 1/2 oz shredded carrots |
1 pound extra lean ground beef, uncooked |
32 oz vegetable broth |
16 oz chicken broth |
Directions:
1. Core and slice cabbage very thinly.
2. Sautee in oil with onion until soft.
3. Add tomatoes, beets with juice, carrots, potatoes, and broth. Salt to taste.
4. Simmer one hour.
5. Meanwhile, brown beef, add to soup.
6. Simmer one hour more.
7. Serve with sour cream (not included in calorie count!)
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