How to Make Russian Style Borscht Beet Soup

Borscht is a wonderful light beet soup made as part of a lunch or dinner starter.

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• 5 Large Onions (or 10 shallots)
• 2 Idaho Potatoes
• 5 peeled carrots
• 2 tomatoes
• 1 tbsp vinegar
• 1/4-1/3 head of cabbage
• 3 beets
• 4 cloves of garlic
• Parsley or dill
• 1 tbsp salt
• 1 tbsp sugar

1. Start by Pam frying the onions until they are golden brown. This can take a few minutes and should be done over medium heat. While this is cooking, you can start chopping the carrots, tomatoes, beets, potatoes, cabbage and garlic.

2. Add the carrots to the golden-brown onion mix and continue frying for about two minutes. Continue to add the chopped tomatoes and beets to the frying mix. Within about one minute, add vinegar to the mixture over the beets. Mix everything and cover your frying pan with a lid and cook slowly for about 7 minutes on a low setting.

3. The next step is to pour cold water into an empty large pot at about 1/2 of the pot's capacity. Set the pot on medium or high heat in order to boil the water. Once the water is bubbling, add the chopped potato mixture to the water and wait about 4 minutes. Add the chopped cabbage mixture and wait about another two minutes.

4. Once the cabbage and potato mixture is soft, add everything from the frying pan into the large pot. Include garlic and parsley if this is preferable. At this time, you can add salt and sugar to taste to the mixture.

5. Wait for the mixture to boil again and then turn the heat down to low and let the soup cook for about 2 hours on low.

Tips & Warnings

• This soup is best served with sour cream and white bread.
• Be very careful when handling a stove as there are many dangers.