Russian Borscht

Russian Borscht!

Ingredients:

olive oil

10 medium sized borscht

3 carrots ( Grated)

2 medium onions (chopped)

Russian potatoes (chopped bite size)

1/2 head of cabbage ( I used an asian cabbage because I like the flavour and texture more then the more common head of cabbage)

Chicken stock

A can of Red Kidney beans

Peppercorns (I used pink)

2 TBSP on ketchup

bay leaves

Scrub beets well, place in a pot of water, boil beets for 1 hour in the water.  Pull beets out of the water and let cool so you can slice- SAVE WATER - to use as your broth.

Combine olive oil, chopped onion, chopped cabbage and grated carrots, saute until soft, then stir in ketchup.  While these ingredients are sautéing, add bay leafs, chicken stock powder (to taste) crushed peppercorns, potatoes and kidney beans to beet water.  Chop cooked beets into chunks or sticks and add into soup pot with the celery, onion and carrot mixture.  Let simmer for an hour - or until potatoes are soft and flavours have infused.

Serve with a dollop of sour cream (or I use plain greek yogurt)

Enjoy!!!