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I love beets and I love cabbage. This dish is easy to make and a real winner. If you want to make this borscht completely vegetarian then use vegetable stock instead of the beef stock



3 Tablespoons Butter

¼ (2 Pound) Sliced Head Green Cabbage

2 Sliced Carrots

2 Sliced Celery Stalks

1 Diced Onion

1 Pound Peeled & Cut Beets

15 Ounces Tomatoes In Puree

15 Ounces Beef Broth

1 Tablespoon Sugar

¼ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Black Pepper

Celery Leaves For Garnish

In a large Dutch oven, melt the butter over medium heat. Add the cabbage, carrots, celery and onion. Cover and cook. Stir frequently until tender and browned. Cut the beats into small bits. Add the beets, tomatoes with the puree, broth, sugar, salt, pepper and 1 ½ cups of water. Heat to a boiling over a high heat. Reduce the heat to low and cover. Simmer for 50 minutes. Stir occasionally. Spoon 2 cups of the soup into a blender and blend at a low speed until smooth. You can also do this in a food processor. Return the mixture to the Dutch oven and heat through. Garnish with celery leaves and sour cream. You can serve hot or cold. Serve with pumpernickel bread. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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