Thursday, October 14, 2010

Borscht Recipe

8 cups veggie broth

1 large onion, peeled, quartered, or one-half bunch scallions, chopped

  • 3 beets, peeled, chopped
  • 4 carrots, peeled, chopped
  • 1 large russet potato, or several small ones, peeled, 1/2-inch cubes
  • 2 cups thinly sliced cabbage
  • 3/4 cup chopped fresh dill
  • 3 Tbsp red wine vinegar
  • 1 cup sour cream
  • Salt and pepper to taste

Bring broth, vegetables and dill to boil and simmer until done, around thirty minutes. Remove pot from stove and stir in vinegar. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill. Serves 6.

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