Borscht Recipe
- 3 cups chicken stock
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 pounds beets, scrubbed and cubed
- 2 tablespoons olive oil
- 1/2 cup yellow onion, sliced thin
- 1 stalk celery, chopped
- 1 cup cabbage, shredded
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup sour cream, as garnish
- 1 tablespoon fresh chives, snipped
- In a soup pot over medium-high heat, add the olive oil, beets, sliced onion, and the chopped celery. Saute for 3 minutes. Add the cabbage and saute another 3 minutes. (Yes, everything is supposed to turn that color. Isn't it lovely!)
- Add the stock, vinegar, thyme and salt and pepper. Bring to a boil and then reduce heat, cover and simmer for 20 minutes. Stir occasionally.
- Your can puree all of the stew if you like but I generally only do about 1/2 of it, especially if this is the main course. You can use a food processor, blender or a hand held blender wand. Taste test and add salt or pepper as needed.
