basic beet borscht
Ingredients
  • 1 carrot chopped in half
  • 1 whole onion
  • 1 celery chopped in half
  • 1 clove of garlic
  • 2 medium onions chopped in half
  • 2 bay leaves
  • 2 large beets pepper to taste
  • 1 tbsp. vegetable oil
  • 2 tsp. of tomato paste
  • 6 cups of soup stock
  • 2 tbsp. white vinegar
Instructions
  1. Grate carrot, celery and onions in food processor.
  2. Add vegetable oil in a 10” or 12" skillet pan and add the grated vegetables.
  3. Saute for 3 to 4 minutes until onions are clear and juices start mingling.
  4. Boil large pot of water. Add beets and cook until soft, approximately 20 minutes.
  5. Add stock to base mixture in skillet pan.
  6. Add seasoning (whole onion, garlic clove, bay leaves and peppers).
  7. Bring to a boil. Then back down to a simmer for 30 minutes.
  8. After beets are cooked, let cool. Peel skin.
  9. Cut beets in thin strands.
  10. Add beets to skillet pan.
  11. Add tomato paste and vinegar.
  12. Simmer for 20 minutes uncovered.
  13. .Let sit for 5 minutes and serve.