Borscht

What you need

• 12 cup water
• 12 tsp Bouillon (we use low sodium, organic, chicken “Better than Boullion” brand)
• 5 cup red cabbage, thinly sliced/shredded (to save time you can get a bag or pre-shredded red cabbage at t
• 1 large red onion
• 3 medium carrots
• 2 tbsp regular olive oil
• 3 large beets
• 3 -4 large red potatoes
• 6 oz low-sodium, tomato paste
• 2 tsp fine salt (we used iodized)
• 3 dried bay leaves
• 1 tbsp apple cider vinegar (we use the “Bragg” brand)
• 2 tbsp just a pinch of 100% pure maple syrup or sugar, amount to taste, for adjusting flavors
• 3 large garlic cloves
• 0.25 tsp Fresh ground black pepper, amount to taste
• 0.25 cup fresh dill or parsley, finely chopped, reserve extra for serving

Method

Restated from the original video

1. 1

   Begin preparing the soup base by combining water, bouillon, and bay leaves in a Dutch oven or a large soup pot.

2. 2

   Ready the vegetables by peeling and cutting them.

3. 3

   Incorporate the vegetables into the soup base: Once the broth is boiling, add the cabbage, stir, then cover the pot. Bring it back to a boil, then lower the heat to a simmer and cook for 20 minutes.

4. 4

   Construct the mirepoix: Heat 1 tablespoon of regular olive oil in a large cast iron skillet over medium heat, ensuring the pan's bottom is coated. Add the thinly sliced onions and chopped carrots, stirring periodically for approximately 5 minutes. Introduce the shredded beets along with the remaining 1 tablespoon of olive oil, and continue cooking for an additional 3-4 minutes, stirring occasionally.

5. 5

   Integrate the mirepoix with the broth base: Transfer the sautéed vegetables to the broth base, then add the cubed potatoes, tomato paste, and salt, stirring until everything is combined. Cover the soup and bring it to a boil, then reduce to a simmer and cook for 20 minutes. After 20 minutes, turn off the heat. Stir in the vinegar, sugar (or maple syrup), garlic, and black pepper. Add the chopped dill and mix. Adjust the flavors to suit your preferences.

6. 6

   To serve the Borscht soup: Ladle the soup into a serving bowl, top with 1-2 dollops of sour cream, and present it with rye bread. Optionally, rub a fresh garlic clove on the rye bread for an enhanced flavor that complements the soup.

Imported from lifeslittlesweets.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.