Name: Borcht
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Vegetables, Eastern European
Ingredients: 2 large or 3 medium potatoes; sliced into bite-sized pieces; 2 large or 3 medium beets; peeled and grated; 2-3 medium-sized tomatoes; sliced into bite-sized pieces; 1 medium onion; finely chopped; 2 carrots; grated; 1/2 head of cabbage; thinly chopped; 2 cloves garlic; minced; 0.5fl oz. oil; Sour cream (optional); Fresh parsley (optional)

Posted on

17 September 2012

by

Olga

Ingredients

2 large or 3 medium potatoes, sliced into bite-sized pieces

2 large or 3 medium beets, peeled and grated

2-3 medium-sized tomatoes, sliced into bite-sized pieces

1 medium onion, finely chopped

2 carrots, grated

1/2 head of cabbage, thinly chopped

2 cloves garlic, minced

0.5fl oz. oil

Sour cream (optional)

Fresh parsley (optional)

Preparation

1

Take a large soup pot. Add the oil and heat over medium-high heat until hot
2

Add the onion and garlic and stir about 2 minutes
3

Add chopped tomatoes
4

Add carrots
5

Add beet root
6

Add cabbage
7

Pour the vegetables with 8 cups of water add salt and pepper and bring to boil
8

Add potatoes
9

Cover the pot and leave on the low heat for about 30 minutes
10

Serve hot in soup bowls garnished (optionally) with a spoonful of sour cream on top. Best served with a piece of dark rye bread. Yum!