Borscht



Ingredients

1 medium onion, finely chopped

2 carrots, shredded

2 Tbsp oil

1 Tbsp ghee

2 medium uncooked beets, shredded

1/2 red pepper, cubed

1 celery rib, chopped

1 cup diced fresh tomatoes

2 garlic cloves, minced

32 oz. vegetable broth

8 cups water

2 bay leaves

3 large potatoes, cubed

1/2 head white cabbage, shredded

2 tsp salt, or to taste

1 tsp ground black pepper

1⁄2 tsp granulated sugar

2 tsp lemon juice

2 Tbsp cilantro, chopped

2 Tbsp dill, chopped

2 Tbsp parsley, finely chopped


Instructions

Finely chop the onion and shred the carrots.


In a Dutch oven, over medium heat, heat the oil and ghee. Add the onions and carrots and saute until tender, about 5 min.


Meanwhile... finely chop the celery, cube the pepper, grate the beets and dice the tomatoes. 


Add to the Dutch oven and saute another 5 minutes, stirring as needed. Then mix in the garlic.


Add the broth, water, bay leaves, potatoes and bring to a soft boil.


Meanwhile... grate the cabbage.


Add the cabbage, salt, pepper and sugar to the soup.


Cook 12-15 minutes.


Once the potatoes and cabbage are tender, add the lemon juice, herbs, and sour cream or greek yogurt


**This recipe is from Mindful Ways Village School Winter Menu**

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