Traditional Borsch

What you need:

5-7 bay leaves
3 cloves garlic, chopped
salt and pepper, to taste
water
1 small head cabbage, chopped
1 bunch beets (3 beets), julienned
3 roma tomatoes or 1 large tomato, chopped
oil
2 carrots, chopped
1 onion. chopped
1 bunch green onions, chopped
3 medium potatoes, diced
1-2 ounces fresh dill, chopped
vegan sour cream, optional

What you do:

1. Add bay leaves, garlic, salt, and pepper to a large pot of water. Begin to bring to a boil. Add cabbage. Cook beets and tomatoes together in oil on medium heat until beets are tender. Turn off heat and set aside.
2. Cook carrots and onion together on medium heat until onions become somewhat clear. Add green onions. Turn off heat and set aside. Add potatoes to boiling water. Once water has once again come to a boil, add beets and tomatoes.
3. After the water has returned to a boil, add onions and carrots. Add dill, stir, turn off heat. Serve with a bit of sour cream stirred in if you wish. Personally, I can't imagine eating it any other way.

Preparation Time:

1 hour

Cooking Time:

Servings:

Recipe Category:

Vegetable Soup