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Russian Borscht

This recipe came from one of Ryan's employees the one I talk about in this post.  It needed very little healthifying and it turned out excellent!  ENJOY!

Russian Borscht
8 cups water
2 heaping Tablespoons of Veggie Broth Powder
3 Tablespoons coconut or olive oil
1 cup cabbage, chopped
1 cup potatoes, diced
1/2 cup carrots, diced
1 stalk celery, diced
1 onion, chopped
1-2 cloves garlic, if desired
1 1/2 cups canned or bottled tomatoes
1 cups cooked or canned beets, diced
1/2 cup juice from the can of beets or cooking water
1 teaspoon vinegar

In a large heavy pan, add oil and lightly saute cabbage, potatoes, carrots, celery and onion for approximately 5 minutes.  While doing this add garlic if desired.  Then add water and broth powder.

Blend tomatoes in blender.  Add pureed tomatoes and beet juice to the soup.  Cover and simmer over low heat until vegetables are firmly tender but not soft.  Next add the chopped beets and vinegar.  Season well with salt and pepper and remove from heat before the beets begin to lose their color.

1 comment:

Emily said...

I went to Russia, and I LOVE Borsht. I love Russia as well. I never did have a big ham on hand when I made it, so its always been vegetarian. Its such a beautiful red soup, the beets do that number on it. I am not sure I've ever put tomatoes in, so I look forward to trying this. :) I've always done the beets fresh, but opening a can would be a lot easier!