Beet and Cabbage Borscht Soup

I love this soup and  and this is an awsome recipe to use. The sour cream makes it and, of course, nice warm rolls, glass of wine, good company….what else is there?

Serves 4-6

  • 3 tbsp. olive oil
  • 3/4 lb. russet potatoes, peeled and chopped
  • 2 1/2 cups chopped cabbage (1/4 of a small one)
  • 1 small onion, chopped
  • 8-10 cups vegetable broth
  • 6-7 small beets, peeled and chopped
  • 1 cup drained and chopped Roma tomatoes (canned)
  • 1/2 cup chardonnay wine
  • Pinch celery salt
  • Fine herbs to taste
  • 1 tbsp. fresh lemon juice
  • Sour Cream for garnish

Heat the oil in a heavy skillet, and add potatoes, cabbage, onion and sauté until the cabbage softens (maybe five minutes). Now add eight cups of broth, the beets and tomatoes and bring to a boil. Reduce heat and simmer until all the vegetables are tender (thirty to forty-five minutes). Add lemon juice, salt and pepper.

Put in a blender and blend until smooth. Be sure you do this in small batches or it will explode all over your kitchen. Trust me. If you want a thinner soup, add more stock.  Ladle into pretty soup bowls, add a dollop of sour cream. This is a very good course to serve company.  Remember, it is all in how it is presented. Voila! You mastered another easy course for your dinner.

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