Recipe: Borscht
- 4 cups Chicken or Vegetable Broth
- 2 oz White or Red Wine
- 2 cups Cubed Red or Golden Beets (2-3 Beets)
- 1/2 cup Cubed Potatoes
- 1 cup Shredded Cabbage or Kraut
- 1/2 cup Cubed Carrot (1 large Carrot)
- 1 stalk Sliced Celery
- 1 tbspn Apple Cider Vinegar
- 1 tbspn Diced Garlic
- 2 tbspn Olive Oil, Butter or Lard
- 1 Diced Onion
- 4 oz Minced Meat (lamb, beef, poltry), optional
- Salt and Pepper
- Sour Cream
Bring broth to a boil and add wine, vinegar and vegetables. Saute Garlic and Onions in oil. If adding meat, brown in pan. Add meat, oil, and sauted vegetables to the pot. Adjust vinegar, wine, salt, pepper, and garlic to taste. Simmer 1 hour. Best if chilled overnight and reheated. Serve with a dollup of sour cream.