This is my adaptation of Borscht. It’s a great recipe, easy to make (though it has a lot of chopping), makes a ton of soup and it really filling.

2 carrots
2 stalks celery
2 parsnips
2 red potatoes
1 large onion
4 medium beets
1/2 head of savoy cabbage
2 14 oz cans of petite diced tomatoes
2 15 oz cans of chicken or vegetable broth
3-4 cups water, as needed
salt and pepper to taste
1/4 cup fresh parsley
sour cream

Wash all the veggies and peel the carrots, parsnips, beets and onion. Chop all the veggies except the cabbage and place into a really big soup pot. You want to cut all the veggies into a similar shape and size so they cook evenly and you want them to be diced or about the size of a matchstick. Turn on the heat to medium and add the tomatoes and broth and water to cover the veggies. Bring up to a simmer, cover and turn heat to low. Simmer for 30 minutes. Check for seasoning and to make sure the veggies are cooked. Add cabbage and parsley and turn off heat. Let sit for about 30 minutes before serving, it will get better the longer it sits. Serve in a large bowl with a dollop of sour cream on top.

This is way better the day after and it can be frozen and thawed to eat later. You can cut the recipe down as much as you like so you don’t end up with a gallon of the soup. If you make the full batch make sure you have either a lot of people to eat it or a lot of containers to freeze it in.


One Response

  1. Sounds wonderful and simple to make. Great recipe.

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