Russian Borscht- vegetarian style
(0 ratings)Posted by:butterfly
This is very simple yet very delicious. It's more of a how to recipe meaning one can adjust the flavoring and proportions of ingredients as one wishes. Flavors improve with age.
| Serves: 8 |
| Prep Time: 15 minutes Cook Time: 30 minutes |
| Ashkenazi Parve Soup |
- Recipe
- Comments
Ingredients
1 large onion chopped
1 head of green cabbage shredded
1 can of whole tomatoes undrained, hand crushed
1 can of sliced or diced beets undrained
brown sugar to taste
vinegar to taste
salt and pepper to taste
Accompaniments:
boiled potatoes
sour cream or plain thick rich yoghurt
Directions
- Saute the onion in some of oil in a soup pot to soften.
- Add the shredded cabbage and cook until softened and onion and cabbage beginning to brown.
- Add the tomatoes and beets with their liquids and bring to a boil for several minutes.
- Lower the heat and add sugar, vinegar and salt and pepper to taste.
- Adjust to make sweet/sour/ tangy etc to your liking
- Serve soup over a hot boiled potato and a dollop of sour cream or yoghurt on the top
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