Beet Borscht
Beets are great for the blood, kidneys and digestion.
Ingredients
- 1 cup beets, thinly sliced
- 1 ½ cups potatoes, thinly sliced
- 4 cups water or stock or bone broth
- 2 tbsp butter
- 1 ½ cups onion
- 1 tsp caraway seeds
- 2 tsp salt
- 1 carrot, sliced
- 1 stalk celery, chopped
- 3 cups cabbage, chopped
- black pepper to taste
- ¼ tsp dill
- 4 tsp cider vinegar
- 4 tsp honey
- 1 cup tomato puree
Instructions
- Put beet and potatoes in water or stock or bone broth and simmer until everything is tender. Save the liquid.
- Saute the onions in a big soup kettle ( stock pot) until translucent. Add caraway and salt, carrot, calery and cabbage. Saute together a bit, then add the water from the beets and potatoes, and cook, covered until all the vegetables are tender. Add the potatoes, beets and remaining ingrediants.
- Cover and simmer at least 30 minutes. Taste to adjust seasonings.