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Ingredients

• 'Borscht'
• 1 large yellow onion, or 2 medium sweet reds, depending on preference.
• 2 to 3 cloves garlic.finely chopped
• Two large russet potatoes.
• 3 medium carrots.
• 1 well rounded (med. to large) green or red cabbage shredded.
• 1 or 2 Bay (Laurel) leafs.
• 1/2 tablespoon dried dill
• 1 teaspoon dried oregano
• 1/2 tablespoon dried fennel seed
• 1 14 oz can of Italian style stewed and cubed tomatoes.
• 2 to 3 stalks celery chopped in 1 inch pieces
• 3 to 4 large red beets.
• 1 Liter (1 quart and one half) of either organic free-range chicken or of beef broth
• The juice of two lemons.
• salt and pepper to taste.
• Over very low heat saute garlic and onions. Add dill, oregano, fennel. Once onion becomes translucent and garlic pearls, add carrots, celery, cubes potatoes and cubed beets.Heat vegetables through until almost soft. Add cabbage and slowly add beef or chicken stock (Please note: vegetable stock may also be used to make this 100% vegetariam), all the while sitrring. Once vegetables are soft, after approximately 20 mins. on med-low heat, add can of tomatoes and bring to a boil.
• Once mixture begins to boil, turn down heat to extremely low and simmer for 3-41/2 hours, until about two or three inches of the broth have cooked out of the pot. Turn off heat. Add slat and pepper to taste.
• At this point, you may either leave vegetables whole or you may choose to take a kitchen wand and puree. Put soup in bowl in refrigerator for at least 4 hours. Reheat or serve cold with a dollop of either plain yogurt, Middle Eastern Lebni, or sour cream.

Description

This Soup Dish Is Easy To Adjust To Either Vegetarian Or Non-veg Diets, With The Simple Choice Of Either Chicken And Beef Or Vegetable Stock. It's Easy, Hardy And Sure To Please.

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