Borscht

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Arina Pittman

This is one of the very popular soups in Eastern Europe, featuring rich flavors and tastes. Enjoy!


  • 3 medium beets, with tops, cubed, stems removed from the tops, leafy parts cut, reserved.

  • 3 medium potatoes, cubed

  • 1 medium carrot, cubed, sautéed, reserved

  • 1 green pepper, cubed, sautéed, reserved.

  • 1/2 small cabbage, chopped

  • Water

  • Sour cream

  • Cabbage can be substituted with chopped bok choy or kale greens, which will make for a more delicate texture.

Combine beets, potatoes, and cabbage in a medium size pot, cover with water, and add salt to taste. Bring to a boil and then simmer for about 25 minutes. Add carrot, pepper, and beet tops. Continue to simmer for 10-15 minutes. Turn off and let sit for at least 2 hours for flavors to mix. The best tasting borscht is served on the second or third day. Serve piping hot, with a dollop of sour cream and a helping of fresh garlic to help stay healthy during the cold season. Enjoy!

 

Tricia English