Borscht Soup

When I decided to try making some Russian cuisine, I really had only tried beef stroganoff. I asked several friends and family for different recipes I should try. Borscht was often mentioned. We like beets (besides the husband). We like carrots so I figured I would make it. It is a beautiful reddish purple color. There is plenty of vegetables in the dish which is always a plus. It was a mild carrot, cabbage, and beet taste. I shouldn't have been surprised but my children liked it. The husband bravely tried a spoonful then disappeared. It is a great dish to make on a cold, winter day.

Borscht Soup
32 oz. chicken broth
3 russet potatoes, small cubed
2 Tbsp vegetable oil
8 oz. carrots, julienne
2 beets, julienne
12 oz. cole slaw mix
1 medium yellow onion, finely chopped
1/2 cup tomato paste
salt and pepper to taste

Directions:

1. In a large pot, bring the chicken broth to a boil.
2. Add the potatoes and lower to medium heat.
3. In a large skillet, heat 1 Tbsp vegetable oil over medium heat.
4. Add the carrots and saute for 5 minutes.
5. Add the beets to the carrots and saute for 5 minutes.
6. Add the carrots and beets to the large pot with the potatoes.
7. Add the cole slaw mix to the potato pot.
8. In the skillet, heat the remaining 1 Tbsp vegetable oil over medium heat.
9. Add the onion to the skillet and saute for 10 minutes.
10. Add the tomato paste to the onion with 1/2 cup of the chicken broth from the potato pot. Stir until combined.
11. Add the onion mixture to the potato pot. 
12. Salt and pepper to taste.
13. Cook for 15 minutes.
14. Turn off the heat and cover the pot. 
15. Allow to rest for 15 minutes before serving. 

Recipe adapted from Mad Russian Cookbook.

One year ago.................................I made Chinese Chicken Noodle.
Two years ago...............................I made Nutella Molten Chocolate Cake.

Did you already know...............
-Borscht is served hot and cold.
-Borscht is usually garnished with sour cream. 
-Borscht is the national soup of Ukraine.