Vitamin and mineral rich, this soup may be served topped with real or imitation sour cream.
2 Tbsp vegetable oil
1/2 C onion, chopped
2 carrots, sliced thinly
1 stalk celery, bias cut
4 sm raw beets, grated or cut diagonally
1/2 med head cabbage, shredded
4 med potatoes, cubed
1- 16 oz can diced tomatoes
1 Tbsp lemon juice
2 Tbsp McKay’s Seasoning (Brown)
2 pkg George Washington Seasoning (Brown)
8 C water
1/2 tsp basil
1/4 C chopped dill weed
salt to taste
1/2 lb canned green beans, optional
1 clove of garlic, optional
Saute onions and oil in soup kettle or Dutch oven for about 5 minutes, constantly stirring. Add diced tomatoes and lemon juice simmering for 10 minutes. Add McKay’s and George Washington seasonings, water, basil, carrots, celery, beets, cabbage, potatoes and simmer for 1/2 hour. Add dill and salt to taste. Can add optional green beans and garlic.
Servings: 6-8
Submitted by Amy Stuart
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Read more at the source: Ukranian Borscht
Article excerpt posted on en.intercer.net from Vegetarian recipes.
