Borscht Soup

This recipe was giving to me from Chef Emil in the Tiffany restaurant,
Located in Saint Petersburg, Russia.Borscht 46

5 cups vegetable broth (low sodium)
2 cups beets, peeled, cut julienne
2 cups shredded cabbage (I use the purple stuff)
2 cups white potatoes, peeled and cubed
2 carrots, chopped
1/2 cup red onion, coarsely chopped
2 tablespoons apple cider vinegar or Umeboshi (Ume) vinegar (made from plums)
2 tablespoons tomato based chili sauce (or less if using hotter sauce, don’t overdue it)
1 tablespoon worcestershire sauce
1 each bay leaf
2 cloves garlic, minced
1/4 tablespoon fresh ground black pepper
1/2 bunch of fresh dill, chopped, no stem
1/4 cup chopped fresh parsley

  • Combine all ingredients except dill, parsley and in a large saucepan. Bring to a boil. Reduce heat to medium, cover and gently boil for 15-20 minutes or until beets and vegetables are tender. Stir occasionally.
  • Add dill and parsley, cook 2-3 more minutes to combine flavors.
  • To serve, spoon into warm bowls. Traditionally it is served with a dollop of sour cream either on top or on the side. ENJOY!!
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