Borscht Soup : Serves 4-6
1 tbsp butter
1 large yellow onion, cut into 8-10 chunks
1 large Russet potato, cubed into 1/2″ chunks
1 large celery stalk
2 medium carrots, chopped into 1/2″ chunks
1 cup sliced cabbage
1 bay leaf
1 tbsp tomato puree (or use 2 tbsp tomato sauce if you don’t have puree)
4 cups of water/chicken broth
2 large beetroots, cleaned, peeled and cut into 1/2″ chunks
1 tsp sugar
Salt and Pepper to taste
Sour Cream, Dill and crackers/bread to top and serve with (optional)
1. In a stockpot or saucepan, melt the butter over medium heat. Add the onion and saute for 2 mins. Then add the potato, carrots, celery, cabbage and bay leaf and saute for another 3-4 mins. Now add the tomatoes and cook for another minute or two.
2. Add the chicken stock to the sauteed vegetables and bring it to a boil. Let it boil for around 8-10 mins.
3. Now add the beets and sugar to the pan and boil for another 10 mins.
4. Add ther salt and pepper, checking for taste, and let the whole thing simmer for another 2 mins.
5. At this point you have two options:
a) Puree the soup in a blender. Serve with a dollop of sour cream and a sprinkling of dill weed on it.
b) Ladle the soup into bowls and serve with sour cream and dill weed on top. This is what I opted to do since I like vegetable chunks in my soup.
Enjoy with crackers ( or if you are like me, you will grab the leftover bread and dunk in the soup) 🙂