Authentic Russian Borscht

Mom filled the house with the aroma of a Russian kitchen last Tuesday. A big pot means I got to eat one of my favorite soups for breakfast today. Our recipe card is titled "Russian Borscht," but I think I should rename it to "Authentic Russian Borscht." All that we missed were a dollop of sour cream, black bread (sourdough rye) and hot tea to aid digestion.

 

- Authentic Russian Borscht -

 

1 T. oil

1-1/2 c. finely chopped onion

1 garlic clove, minced

1/2 c. chopped carrots

4 c. raw julienned beets

5 tsp. tomato paste

16 c. chicken stock

2-1/2 c. peeled, cubed potatoes

6 c. finely chopped cabbage

3 T. sugar or 1 T. honey

1/3 c. lemon juice

1 tsp. salt

1/2 tsp. pepper

fresh dill weed

sour cream

 

 Sauté onion and garlic in oil for 5-7 minutes.

Add carrots and beets and sauté an additional 10 minutes, stirring often.

Add tomato paste to sauté mixture and set aside.

Bring chicken stock to a boil.

Add potatoes; cook 3 minutes.

Add cabbage; cook 5 minutes.

Add sauté mixture, sweetener, lemon juice, salt, and pepper; cook 15 minutes.

Serve hot with a generous sprinkling of dill weed and a dollop of sour cream.

 

Per my cousin's recommendation I tried a couple spoonsful cold this morning. Yummy if non-traditional gazpacho.