Red Beet Borscht

If you are trying to eat more vegetables this is a good way to start. Even if you don’t like beets give this soup a try. Save it for next day and it’s even better.

4 quarts water
8 oz meat pork
2 bay leaves
1/2 head thinly Sliced cabbage
4 cups peeled chopped potatoes into 1 inch squares
1/2 small onion chopped
8 small beets or 4 medium cooked peeled and grated
4 tablespoons Kraft Catalina dressing or tomato sauce
2 tablespoons sugar
2 tablespoons salt
1 teaspoon black pepper
2 tablespoons apple cider vinegar
2 clover pressed garlic
3/4 Cup chopped fresh fill

To Prepare;

Fill enough water to cover meat in pan and bring to a boil, pour out water and rinse meat and pan. Fill water add meat, bay leaf and onion bring to a simmer and simmer for 1 hour

While meat is simmering, saute grated beets, and tomato sauce for 5 minutes.

Add potatoes to the simmering stock, and cabbage and simmer until potatoes are soft 10-15 minutes add salt, pepper sugar, beet mixture and vinegar. Bring just to a simmer and turn off. add garlic and dill, close lid and let flavors blend about 30 minutes. Serve with sour cream.
* if you boil borscht it will be orange and not red. PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

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