Borscht


One of the earliest soups I posted back in 2010. Enjoy!

Fly 'n Cook

Russian cabbage soup”

Ingredients:
1 cup cabbage, chopped in to thin and long strings
1 cup potatoes, diced
1/2 cup carrots, cut into 1″ sticks
1 small onion, sliced into rounds
2 cans vegetable broth or water
1-2 tbsp. butter or canola oil
2-3 tomatoes, chopped
1 cup beets, cut into 1″ sticks
salt and pepper
1 pint sour cream
cilantro and basil, finely chopped
Fresh lemon juice from 1 lemon (optional)

Heat vegetable broth on a different stove.

In a heavy pan melt the butter. Turn the heat to low. Add oinions and saute for 5 mins. Then, add tomatoes and cook for another 5 mins. Add carrots and saute. Add beets and cook for longer. Then, add potatoes. Add salt. Add the hot vegetable broth or water and boil. Then, lower the heat and simmer. When the vegetables are tender, turn the heat off. Season with pepper…

View original post 27 more words

Advertisements