Barb Zabinsky's

Russian-Style Beet Borscht

Vegetables used in this recipe
Beets, Cabbage, Dill, Garlic, Onions, Spinach

To learn how to grow any of these vegetables
click on the specific name above.

10 – 12 cups vegetable stock

2 lbs beets, shredded
(use box grater or food processor – no need to peel)

1 large onion, chopped

2 -3 cups green cabbage, chopped

1 large bunch of spinach leaves
(or beet tops or swiss chard), chopped

1 tsp granulated garlic
Salt to taste
1 tbsp butter
(no substitutions!)
Fresh dill, chopped fine
(use a liberal amount – 2 -3 tbsp)
Sour Cream

DIRECTIONS:


Combine beets, onion, cabbage, potato and garlic with stock.

Bring to a boil and then simmer for 1 – 2 hours.

Add salt to taste as well as the chopped greens.

Add the dill and butter, simmer for 5 minutes more.

Stir sour cream into soup before eating. Even if you don’t think that you like sour cream, be adventurous and try it. You will be pleasantly surprised!

 

Enjoy!

Recipe courtesy of
Barb Zabinsky

Scotts_Gro_for_Good_logos_eng_500_GIF.gi
McKenzieLogo.jpg