Craving Borsch

I was really craving some borsch this weekend, I usually make it once a year. This recipe is adapted from my grandma Kreidich. I have changed some things to save time but it is still delicious.

Nila's Borsch

Beef broth* (3 boxes)

Chicken broth* (1 box)

Or make homemade beef broth from a 3 lb chuck roast

1 bay leaf

1 large onion

3 celery stalks

6 large beets

1 medium potato

3 large carrots

2 lb cabbage

1 half can of tomato soup

1 tsp of sugar

olive oil

fresh dill

sour cream

Peel and chop beets and carrots into matchsticks (this is the most labor intensive part), shred cabbage, set aside in different bowls. Chop celery and onions, saute in olive oil for a few minutes until onions are translucent. Add beets then the broth. Cook on medium heat for 3o minutes. Then add carrots, potato, and tomato soup. Simmer on low heat for 3o minutes. Take out potato, mash, then place back in soup. Add cabbage and bring soup to boil, then turn heat off. Add sugar, salt, and pepper to taste. Serve with sour cream and fresh dill.

Hints: This soup gets even better the second day. Soup can be pureed (very good if you do not want chunky veggies in your soup, then tend to get a little mushy). Serve with rye toast and enjoy!

*My favorite store-bought broth is Swanson's Organic.