Some of you might be familiar with the classic Red Borsch. Its typically contains beets, potatoes, carrots, onions, and beef. This borsch has a delicious twist to it, I added cabbage to give a little bit of crunch to it. It's full of flavor, rich in color, and does not disappoint.
Prep time: 15 minutes Cook time: 25 minutes
10 cups of water
2 Tbsp “Better then bouillon” or 1 cups of chicken broth
3 medium beets, grated
5 beet leaves, chopped
3 medium potatoes, sliced
2 Tbsp vinegar
2 Tbsp olive oil
2 cups of cabbage, grated
2 medium carrots, grated
1/2 onion, sliced
3 garlic cloves, minced
1 tsp dry basil
1 tsp dry parsley
1 Tbsp dill
Salt and pepper to taste
In a pot, bring 10 cups of water to a boil.
In a medium skillet add 2 Tbsp of vinegar and 2 Tbsp olive oil and sauté minced garlic, onions, grated beets, and carrots for 5 minutes. Set aside.
Once the water has come to a boil add 2 Tbsp “Better then bouillon” or 1 cup of chicken broth.
Add the potatoes into the pot. Cook on high for 5 minutes.
Transfer sautéed content into the pot.
Add 2 cups of grated cabbage.
Add 1 tsp dry basil, 1 tsp dry parsley, cut beet leaves, salt and pepper. Let the soup cook for 15 minutes.
Add 1 Tbsp of dill to the soup. Serve with sour cream or mayo!
**Pssst... To open a printer friendly PDF version click here. Enjoy :)