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Beet Borsch Recipe

Some days all Jordon can handle being on chemo is soup.  One of hid favorites is borscht.  I have posted my cabbage borscht before, here is my beet borscht.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1/2 teaspoon caraway seeds
  • 1 1/2 lb beets peeled and diced
  • 5 cups diced green cabbage
  • 2 white potatoes (about 10 oz/280 g), cubed
  • 2 ribs celery diced
  • 1 carrots diced
  • 2 bay leaves
  • 1 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can tomato paste
  • 1 tablespoon packed brown sugar
  • 10 cups water
  • 3 tablespoons vinegar

Beet Borscht Recipe

Directions

  1. In large Dutch oven, heat oil over medium-high heat; cook onion, garlic and caraway seeds, stirring occasionally, until softened and light golden, about 4 minutes.
  2. Stir in beets, cabbage, potatoes, celery, carrot, bay leaves, salt and pepper; cook over medium heat, stirring often, until beets are starting to soften, about 10 minutes.
  3. Stir in tomato paste and brown sugar; cook, stirring, for 2 minutes. Stir in water; bring to boil. Reduce heat and simmer, stirring occasionally, until beets are tender, about 40 minutes. Stir in vinegar; discard bay leaves.

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