Ingredients
- Small cabbage – thin sliced
- One large carrot – grated
- Small onion – diced
- 3 potatoes – cut in large cubes
- 2 large tomatoes – diced
- 3-4 beets (the smaller the beets, the redder the color)
- 1 box (1 quart) organic chicken broth or vegetable broth (low sodium preferably)
- Parsley
- Dill
- Garlic
- Olive oil
- Salt to taste
Step 2. In a frying pan, sauté onions and tomatoes in olive oil.
Step 3. In a large pot (where you will be making Borsh) add 1-quart chicken broth and 1-quart water and bring to a boil.
Step 4. Add the beets and let them boil for 10 minutes.
Step 5. Add cabbage, potatoes, and carrots to the pot.
Step 6. Remove the beets from the pot when they are cooked. This occurs when a fork can easily be inserted into the beet. Grate the beets in a food processor or with a manual grater then set aside.
Step 7. Add the sautéd onions and tomatoes from Step 2.
Step 8. Add onions, parsley, salt, and grated beets. Bring the soup to a boil once again then turn it off immediately if begins boiling. Now it’s done!
Feel free to add a dollop of sour cream to your bowl. Enjoy!
