Marina Sturza's Borscht

Impera_Magna's Note:

Delicious, hearty soup shared by student from Ukraine during an international cooking demonstration while I was in grad school. No recipe but she graciously prepared the soup again for me in her kitchen while I estimated amounts. Despite initial reservations, my children love it. Even better when reheated as flavors blend more.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 fresh beets , diced
• 3 carrots , peeled and chopped
• 3 medium potatoes , peeled and diced
• 2 stalks celery , chopped
• 1 small cabbage , cored and chopped
• ½ green bell pepper , seeded and chopped
• 1 (16 ounce) can diced tomatoes , undrained
• 4 quarts chicken stock
• 2 bay leaves
• 2 cloves garlic (optional)
• ½-1 cup beans , of your choice (optional)
• salt , to taste
• pepper , to taste

Directions:

1. In large kettle containing broth, add beets, carrots, and celery; simmer 15 minutes.
2. Add cabbage, bell pepper, tomatoes, potatoes, garlic, beans, and salt and pepper to taste; simmer 15 minutes or until potatoes are tender.
3. Serve hot with sour cream.

Reviews

[liasis]

I have never tried borscht before and although I was interested in trying it, the beets intimidated me. This was one of the best soups I've ever had. It's fantastic. Thank you so much for sharing this.

[Dienia B.]

i love hearty soups when its cold this one fit the bill thank you for posting