Name: Borsch
Ingredients: 2 qt. beef stock or use soup bone and 3 to 4 bouillon cubes; 1 tsp. salt (or less, if you use bouillon cubes); dash of pepper; dash of thyme; 3 whole cloves; 2 bay leaves; 2 lb. raw beets, shredded (about 2 1/2 to 3 c.); 1/2 small head cabbage, finely sliced; 1 small rutabaga, finely diced (about 1 c.); 2 tbsp. oil; 2 medium onions, diced; 2 tbsp. honey; 2 tbsp. cider vinegar; 1/4 c. tomato paste or 1/2 c. tomato juice; 2 tbsp. Tamari soy sauce

Borsch

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Borsch is an impressive dinner. Made with 2 qt. beef stock or use soup bone and 3 to 4 bouillon cubes, 1 tsp. salt (or less, if you use bouillon cubes), dash of pepper, dash of thyme and 3 whole cloves, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

Place stock, vegetables and seasonings in soup kettle.

Bring to a boil; reduce heat, then cover and simmer 45 minutes. Saute chopped onion in oil until golden; remove from heat and add honey, vinegar, tomato and Tamari. Stir mixture into soup. Garnish soup with sour cream or plain yogurt; serve with dark rye bread. Yields 2 1/2 to 3 quarts. Best made a few hours in advance.

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