Borscht

 INGREDIENTS

6 c. + beef broth

3 extra beef bouillon cubes (or 3 tsp.)

2 c. cooked, shredded pork or beef

2 beets, peeled & grated

2 carrots, peeled & grated (matchstick carrots work great!)

2-3 potatoes, peeled and cut into bite sized pieces

1 onion, diced

2 cloves garlic, minced

1 bay leaf

3 Tbs. tomato paste

1/2 cabbage, sliced

1 tsp. white vinegar

1 tsp. salt

1/2 tsp. pepper

sour cream- for serving

INSTRUCTIONS

Add the broth, extra bouillon, meat, beets, potatoes, bay leaf, salt, & pepper to a large pot.  Bring to a boil, then lower the heat and simmer.

Meanwhile, heat 1 Tbs. oil in a pan over medium heat.  Add the onion and carrots.  Saute for about 7 minutes, then add the garlic.  Cook for 1 minute more, then add the mixture to the large pot of soup.

To the soup pot, add the tomato paste & cabbage.  Add more beef broth if needed.  Simmer until all the veggies are tender.  15-30 minutes. 

Add the vinegar.  Add more beef bouillon, salt, & pepper as needed.  

Serve with a dollop of sour cream and hearty bread.  We love this soup with molasses brown bread.

adapted from vikalinka.com