Grandma's Borscht (Print Version)
# Ingredients:
01 -
Around 12 cups of broth—vegetable or beef, make sure it's low sodium.
02 -
Roughly 5 cups of thinly shredded cabbage (green or red).
03 -
1 big onion, finely chopped.
04 -
3 medium-sized carrots, diced.
05 -
2 tablespoons of olive oil for cooking.
06 -
3 large beets, peeled and cut into thin strips.
07 -
4 large potatoes, cubed and peeled.
08 -
One small can of low sodium tomato paste (6 oz).
09 -
2 teaspoons of salt, or adjust to your taste.
10 -
3 bay leaves for flavor.
11 -
1 tablespoon of white vinegar.
12 -
A small pinch of maple syrup or sugar.
13 -
Three large garlic cloves, grated finely.
14 -
Some ground black pepper to taste.
15 -
Around 1/4 cup of chopped dill or parsley.
16 -
Optional: Sour cream, yogurt, or rye bread to serve on the side.
# Instructions:
01 -
Drop the bay leaves into your pot of broth, bring it to a boil.
02 -
Throw in the cabbage, cover the pot, and let it simmer on low heat for 20 minutes.
03 -
Heat olive oil in a skillet. Cook the onions and carrots for 5 minutes, then toss in the beets and sauté for another 3-4 minutes.
04 -
Add the sautéed veggies to your pot along with the potatoes, salt, and tomato paste. Cook for about 20 more minutes.
05 -
Mix in the vinegar, garlic, pepper, and sugar. Let everything rest for 10 minutes before garnishing with dill or parsley.
06 -
Dish it up hot! Pair it with sour cream or yogurt and some rye bread if you'd like.
# Notes:
01 -
You can make it a vegetarian meal with some added beans.
02 -
Stay fresh in the fridge for up to 5 days.
03 -
Want meat? Cook with some beef bones to start.
04 -
Sauerkraut can bring an extra kick to the flavor.