Christmas Borscht
A traditional beet soup made with earthy root vegetables. Freezes well!
Ingredients
- 4 cups beets, precooked and sliced
- 2 medium medium potatoes, precooked and chopped
- 2 large carrots, sliced or finely diced
- 2 celery stalks, chopped
- 1 large onion, chopped
- 2 cups shredded cabbage
- 1 tablespoons lemon juice or vinegar
- 1½ tablespoons dried dill weed
- salt and ground Pepper to taste
- 2 small cans V8 Juice or 3 cups tomato juice
- 1½ cups Creamo (half & half)
- 2 tablespoons butter
- 3 tablespoons olive oil
- 1 clove garlic, sliced and sautéed
- 8 cups water
Instructions
- Precook beets, slice and set aside.
- Precook potatoes, chop and set aside.
- Shred cabbage, toss with lemon juice or vinegar and set aside.
- Chop remaining vegetables.
- Sautée each vegetable separately in olive oil until brown.
- Place sautéed vegetables in stock pot, add water and V8 Juice or Tomato Juice.
- Bring to a boil, reduce heat, add creamo and simmer for 20 minutes or until all vegetables are tender.
- Add salt, pepper and dill weed, to taste.
- Serve hot. Add a dollop of sour cream or plain yogurt if you choose!