This is one of my favorite soups. Every time I make it I take a trip down the memory lane. I remember and treasure the memory of my Mom making it for us when we were growing up. To this day I find that no one can make this soup as well as she can. Please enjoy a bite of our family and cultural tradition. After all, who better to teach you how to make real borsch than a Ukrainian?
BORSCH
BORSCH
Ingredients● 7 cups water
● 4 medium size potatoes, sliced (3 cups)**
● 2 cups shredded cabbage
● 2-3 bay leaves
● 1 tablespoon sea salt
● 6 tablespoons olive oil
● ½ large onion, sliced
● 2 medium carrots, chopped
● 1 small bell pepper, sliced (you can use red, green or yellow)
● ½ cups grated beets*
● 1 (one) 8 oz. can tomato sauce
● Mrs. Dash or favorite seasoning to taste
● 2-3 tablespoons chopped green onion
● 2-3 tablespoons chopped dill
*optional
**if you are not using organic potatoes, make sure to peel them before cooking
Preparation
● Combine water, potatoes, cabbage, bay leaves and salt; bring to boil.
● Reduce heat to medium and boil for 20 minutes.
● Meanwhile prepare remaining ingredients.● Combine olive oil, onion, carrots and bell pepper and sauté for 7-10 minutes on medium heat.
● Add beets, tomato sauce and seasoning and sauté for additional 5 minutes on medium heat.
● Transfer vegetable mixture into soup; bring to boil.● Cover, reduce heat to low-medium and cook for additional 15-20 minutes.
● Add dill and green onions before serving.● Serve hot with your favorite bread.
● Try adding a spoonful of Toffuti sour cream for taste.
● Borsch tastes great even on the second and third day, reheated.
GOOD EATINGS!!!
