Prep 30 mins
Cook 2 hrs
This is a quick and easy borsh (everyone spells it different) recipe that tastes pretty close to the homemade stuff I had in Russia. I use a food processor to shred all of the veggies, which saves a huge amount of time.
- 1 bunch red beet
- 2 -3 carrots
- 1 onion
- 1 potato
- 2 tablespoons oil
- 10 chicken bouillon cubes
- 1 head green cabbage (optional)
- fresh parsley
- fresh dill
- Shred the beets and carrots.
- Dice the onion.
- Cube potato
- Heat oil in a large stir-fry pan.
- Add beets, carrots and onions.
- After 5-10 minutes add potato.
- Cook until veggies are done (sort of soft).
- In the meantime boil 10 cups of water in large pan.
- Add 10 chicken bouillon cubes and dissolve (can be beef bouillon also).
- Add the veggies (If using cabbage add shredded cabbage now as well).
- Add fresh dill, fresh parsley, salt, seasoned and pepper.
- Bring to a boil reduce heat and cover.
- The longer you cook the soup the stronger the flavor I normally put it on low-med and simmer for about 1 ½ to 2 hours.
- Check throughout to add spices.
- Serve cold or warm with sour cream.
I don't know what the first guy'S problem was but this soup was great. Definately not too salty.
Dahhh...what's with the 10 chicken cubes??? Broth (homemade or bought) cuts salt and additives. The rest of ingrediants ok though.