Recipe by SandyJasmine
Serve this delicious, earthy tasting soup with warm crusty bread. I named this soup in honor of my Russian online friend. Since it has beets in it, it reminds me of borscht. I used whatever vegetables I had in the house. Sometimes I add a can of beans; you can experiment with it.
- 2 tablespoons olive oil
- 3 small onions
- 3 celery ribs
- 3 carrots, sliced
- 1⁄4 head red cabbage, shredded
- 1 small zucchini, diced
- 1 small sweet potato, cut in half lengthwise and sliced crosswise into half moons
- 2 small potatoes, diced
- 2 beets, diced
- 1 (16 ounce) can stewed tomatoes
- 1 (16 ounce) can diced tomatoes
- 1 cup tomato juice
- 1⁄3 cup peas
- 1⁄3 cup corn
- 1 tablespoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup chopped fresh parsley, for garnish (optional)
- 1⁄2 cup dry breadcrumbs, to toast in (optional)
- 1 teaspoon olive oil, and (optional)
- 1⁄4 teaspoon garlic salt, for garnish (optional)
Directions See How It's Made
- In a large Dutch oven, saute onions in olive oil.
- Add celery, saute until lightly browned.
- Add the rest of the vegetables to the pan as you slice them.
- Add corn and peas.
- When all vegetables have been added to the pot, add the tomatoes and juice, salt and pepper.
- Bring to a boil and simmer about one hour.
- Serve with freshly made bread.
- Optional: Pan toast over high heat 1/2 cup dry breadcrumbs in 1 teaspoon olive oil. Add 1/4 teaspoon garlic salt. Sprinkle 1 tablespoon crumbs over each bowl of soup.
- Optional: Chop 1/2 cup of parsley fine, sprinkle 1 tablespoon over each bowl of soup.