Russian Borcht (By UptownChefy) 32 - 1 Cup Servings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
1 head, large (about 5-1/2" dia) Cabbage, red, fresh .5 head, large (about 7" dia) Cabbage, fresh 3 medium (2-1/2" dia) Onions, raw 4 large (7-1/4" to 8-1/2" long) Carrots, raw 6 beet (2" dia) Beets, fresh 8 clove Garlic 1.5 tbsp Caraway Seed 2 pepper Peppers, hot chili, red, fresh 2 tsp Pepper, black 2 tsp Salt 16 cup Campbell's Real Stock (salt reduced) Chicken (by NZAILSA) (vegetable stock if you want this to be vegetarian) 4 cup (8 fl oz) Water, tap 4 medium (2-1/4" to 3-1/4" dia.) Potato, raw 1 tbsp (C) Vinegar, White (Gr Value) (by DARRYLE2) 2 tbsp Olive Oil .25 cup sprigs Dill weed, fresh
1. On a clean cutting board julienne the red and green cabbage and place into a bowl - set aside.
2. Peel and julienne the onion, place into a bowl and set aside.
3. Peel and grate the carrots and beets, place into a bowl and set aside.
4. Peel and mince the fresh garlic.
5. Remove the stem of the chili pepper and chop the peppers into fine pieces.
6. Chop the dill finely and set aside.
7. In a large stock pot over medium to high heat add the olive oil.
8. Add the onions to the pot and cook for 4-5 minutes or until they begin to caramelize.
9. Add the cabbage to the pot and cook for 8-10 minutes or until the cabbage begins to soften and cook down.
10. Add the Beets, Carrots, Garlic, Caraway Seeds and Chili Peppers to the pot. Sauté the ingredients for 10-15 minutes or until all the ingredients are softened.
11. Add the Black Pepper, Salt, Chicken Stock, Water, dill and Potatoes to the pot. Cook for 25-30 minutes or until the vegetables are cooked through and the potatoes are soft. do not over cook or the potatoes will cook down.
12. If you are going to freeze the soup remove it from the stove 5 minutes before the potatoes are soft and this will allow for reheating.
13. Once the soup is finished add the white vinegar and test for seasoning.
14. Serve and enjoy!
Serving Size: Makes 8L of soup
2. Peel and julienne the onion, place into a bowl and set aside.
3. Peel and grate the carrots and beets, place into a bowl and set aside.
4. Peel and mince the fresh garlic.
5. Remove the stem of the chili pepper and chop the peppers into fine pieces.
6. Chop the dill finely and set aside.
7. In a large stock pot over medium to high heat add the olive oil.
8. Add the onions to the pot and cook for 4-5 minutes or until they begin to caramelize.
9. Add the cabbage to the pot and cook for 8-10 minutes or until the cabbage begins to soften and cook down.
10. Add the Beets, Carrots, Garlic, Caraway Seeds and Chili Peppers to the pot. Sauté the ingredients for 10-15 minutes or until all the ingredients are softened.
11. Add the Black Pepper, Salt, Chicken Stock, Water, dill and Potatoes to the pot. Cook for 25-30 minutes or until the vegetables are cooked through and the potatoes are soft. do not over cook or the potatoes will cook down.
12. If you are going to freeze the soup remove it from the stove 5 minutes before the potatoes are soft and this will allow for reheating.
13. Once the soup is finished add the white vinegar and test for seasoning.
14. Serve and enjoy!
Serving Size: Makes 8L of soup
Nutritional Info Amount Per Serving
- Calories: 72.6
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 494.7 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.9 g
- Protein: 3.2 g
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