Borscht
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 red pepper, chopped
  • 2 large beets, shredded on largest slots of box grater (or equivalent)
  • 1 tablespoon tomato paste
  • 1 15 oz can stewed tomatoes
  • 8 cups chicken broth
  • 1 bay leaf
  • 1 pound russet potatoes, chopped
  • 2 cups Brussels sprouts, shredded
  • Salt and pepper to taste
  • italian parsley, for garnish
  • sour cream, for garnish
Instructions
  1. In a large saucepan, heat olive oil over medium high heat. Add onion, carrot, red pepper, beets, and a pinch of salt. Cook for 4-6 minutes, until vegetables soften. Stir in tomato paste and tomatoes. Cook for about 10 minutes.
  2. Add broth and bay leaf, and bring to a boil. Reduce heat, then stir in potatoes and Brussels sprouts. Simmer for 10-12 minutes.
  3. Let cool slightly, then adjust salt and pepper to taste. You can serve immediately, but soup is best when left to sit out for a couple hours to allow the flavors to continue to meld. Serve cold or reheat to warm before serving. Serve with a scoop of sour cream and some parsley.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/01/14/%d0%b1%d0%be%d1%80%d1%89-borscht-final-russian-recipe-week/