BEST BORSCHT

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INGREDIENTS

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Step-by-step instructions!

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Start the soup base: In a Dutch oven or large soup pot, add the water, bouillon, and bay leaves.

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Prepare the vegetables: Peel and cut the vegetables.

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Add to the soup base: Once the broth is boiling, add the cabbage, stir and then cover, bring to a boil again and reduce to a simmer and cook for 20 minutes.

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Make the mirepoix: In a large cast iron skillet, over medium heat, add 1 tablespoon of regular, olive oil, and coat the bottom of the pan.

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