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5
Borscht
Be sure to use only fresh beets in this recipe. Canned beets won’t produce the same results.
Cook Time
27
minutes
mins
Servings:
4
servings
Author:
All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
2
medium
yellow onions, finely diced
2
medium
carrots, coarsely shredded or finely diced
1/2
head
raw green cabbage, coarsely shredded or diced small
4
medium
FRESH beets, peeled and shredded or finely diced
3
tablespoons
olive oil
2
cloves
garlic, minced
2
teaspoons
dried dill weed
or 2 tablespoons fresh
1
tablespoon
granulated onion
(3 teaspoons)
2
teaspoons
dried parsley
1/2
teaspoon
celery salt
1/2
teaspoon
dried basil
1/2
teaspoon
granulated garlic
4
cups
vegetable broth
2
medium
potatoes, peeled and diced small
2
bay leaves
2
cups
tomato puree
1/4
cup
lemon juice
scant
1
tablespoon
honey
or 2 teaspoons sugar – optional
salt to taste
Instructions
Prepare vegetables. (I use my
vegetable chopper
for this.)
In a soup pan, sauté onion, carrots, cabbage, and beets in oil over medium heat until vegetables are slightly tender, but not soft.
Add garlic and sauté for 2 more minutes.
Add seasonings and stir.
Add remaining ingredients, turn heat to high, and bring to boil. Reduce heat and simmer until all vegetables are tender - about 15 to 20 minutes.
Remove bay leaves.
Serve hot topped with
sour cream
.
Notes
Variation:
Omit the diced potatoes and add 1 1/2 cups white beans along with the tomato pure