Classic Borscht (Printable Version)
# What You’ll Need:
01 -
12 cups low sodium beef or veggie broth.
02 -
5 cups thinly sliced red or green cabbage.
03 -
1 big onion, diced.
04 -
3 medium carrots, cut into chunks.
05 -
2 tablespoons olive oil.
06 -
3 big beets, peeled and sliced into thin sticks.
07 -
4 big potatoes, peeled and diced.
08 -
6 ounces low sodium tomato paste.
09 -
2 teaspoons salt.
10 -
3 bay leaves.
11 -
1 tablespoon white vinegar.
12 -
Tiny bit of sugar or maple syrup.
13 -
3 big garlic cloves, grated.
14 -
Black pepper to taste.
15 -
1/4 cup finely chopped parsley or dill.
16 -
Rye bread, yogurt, and sour cream for serving.
# Steps To Make It:
01 -
In a large pot, get the broth and bay leaves boiling.
02 -
Throw in cabbage and let it cook on low with the lid on for 20 minutes.
03 -
Cook onion and carrots for 5 minutes, then add the beets and cook another 3-4 minutes.
04 -
Dump the cooked veggies into the pot along with potatoes, tomato paste and salt. Let it all cook for 20 minutes.
05 -
Stir in vinegar, sugar, garlic, and pepper. Let it sit for 10 minutes, then mix in the dill.
06 -
Dish up hot with a dollop of yogurt or sour cream and some rye bread on the side.
# Extra Notes:
01 -
Make it veggie-friendly by tossing in some beans.
02 -
Stays good in the fridge for 5 days.
03 -
For meat lovers, start by simmering with beef bones.
04 -
A bit of sauerkraut will kick up the taste.