Irene's Hot Borscht
A hearty Eastern European hot borscht with beets, potatoes, cabbage, and a tomato-vegetable sauté, served with a dollop of sour cream.
Ingredients
- 3 medium beets
- 1 can small can tomato paste
- 2 0.5 quart water
- 1 tsp sugar
- 3 medium potatoes, peeled and cut into eighths
- 0.3 head of cabbage, chopped
- 1 small onion
- 1 tbsp vinegar
- 1 bell pepper
- 1 tbsp salt
- 2 carrots, grated
- 2 tbsp vegetable oil
- 6 cloves garlic, minced
- 1 cup sour cream, for serving
Instructions
- 1
Peel beets, add to water in a large pot, and bring to a boil. Cook until done, about 45 minutes. Add salt. Remove beets from water and set aside to cool.
- 2
Peel potatoes and cut into eighths. Add to beet water and cook until almost done.
- 3
Meanwhile, chop onion and bell pepper. Grate carrots and finely chop garlic. Sauté vegetables in oil until tender. Add tomato paste and just enough water to make a thick sauce. Add sugar and cook an additional 5 minutes.
- 4
Coarsely grate the cooled beets.
- 5
Coarsely chop cabbage and add to potatoes and beet water. Boil until cabbage is tender, about 15 minutes. Add the sautéed vegetables and vinegar. Taste and correct for salt. Serve in soup bowls with a dollop of sour cream.