Anya’s Borscht
5 qt. soup pot and a large saute pan
Ingredients –
1 carton 32 oz beef broth (I use Pacifica)
1 carton beef Bone broth
1 tbls. Better than Boullion beef seasoning
5 medium sized potatoes peeled and medium cut
½ of a small green cabbage, diced small and thin
5 fresh beets peeled and shredded
1 big onion
3 tbl olive oil and a splash of white vinegar
1 big sweet onion
3-4 medium tomatoes diced
1 big garlic head
Salt, pepper, 1 tsp. sugar
4 bay leaves
6 or so whole peppercorns
Put the broth and the Better than Boullion in the soup pot.
In a non-stick skillet saute the cabbage in a tbls of olive oil for 5 minutes.
Add cabbage to the soup pot, no heat yet.
Saute the shredded beets in the 3tbl. Olive oil and the
splash of vinegar for about 15 minutes.
Add to the soup pot.
In the skillet and a tbls. Olive oil, saute the chopped onion about 5 minutes, add the chopped tomatoes and saute another 5 minutes.
Add to the soup pot. Add 1 large head of garlic peeled and crushed.
Add Salt, pepper, and sugar
4 bay leaves
4 or 5 whole black peppercorns
Cook on low for 2 hours. Serve with a spoonful of soup cream in the bowl.
As authentic as you can get – although she makes her own beef bone broth.
Freezes well in small containers just don’t add any sour cream until you serve it.
I have never tried Borscht, but this sounds really good. I have printed it off to try when hubby’s beets are mature this spring. I’m always looking for recipes besides pickled beets.😉