BY LIFE’S LITTLE SWEETS
Borscht is a nutritious soup that has beets, potatoes, carrots, and onions with a chicken broth base. It’s topped with chopped dill and/or parsley and a dollop of sour cream.
– 12 cups water – 12 teaspoons Bouillon – 5 cups red cabbage, thinly sliced/shredded – 1 large red onion, thinly sliced – 3 medium carrots, chopped – 2 tablespoons regular olive oil
Start the soup base: In a Dutch oven or large soup pot, add the water, bouillon, and bay leaves.
Prepare the vegetables: Peel and cut the vegetables.
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.
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.
Combine the mirepoix with the broth base: Add the sauteed vegetables to the broth base, and add the cubed potatoes, tomato paste, and salt and stir until combined.
For Serving the Borscht soup: Ladle the soup into a serving bowl, add 1-2 dollops of sour cream, and serve with rye bread.