Borscht As You Like It
A delicious soup with beets, cabbage and other veggies. You can make it totally veggie or add a soup bone and meat broth as you like it. The exact proportions of the vegetables aren't that important. Use what you have and enjoy!
Ingredients
- Three or four fist sized beets grated (about 4 cups)
- Fresh cabbage cored and shredded (about 4 cups)
- up to 1/2 cup extra virgin olive oil
- 2 medium carrots diced
- 1 large onion diced
- 2 garlic cloves chopped
- 2 celery stalks diced
- 1 large potato peeled and diced
- 2 quarts broth we used vegetable broth, beef or chicken broth are also good, water also works
- soup bone optional, adds a nice flavor to weaker broth or water
- 3-4 bay leaves
- 1-2 tablespoons Hungarian paprika or a mix of the sweet and hot
- 1 cup chopped fresh parsley
- salt and pepper to taste
- sour cream or yogurt as garnish
Instructions
- Heat the olive oil in a large 6 quart stock pot or dutch oven. Saute the carrots, onions, celery and garlic until softened.
- Stir in the grated beets and shredded cabbage.
- Add the broth and soup meat (if using). Season with salt, pepper, bay leaves and paprika.
- Cook over medium heat just shy of a full boil until the cabbage and beets are softened. Add more broth or water if needed.
- Add the potato and cook for another 15 - 20 minutes until cooked through.
- Stir in the chopped, fresh parsley.
- To serve, ladle the vegetables into a bowl and top with broth.
- Add a dollop of sour cream or yogurt.