I am sure most of you heard of borsch (or borscht), usually described as beet soup. Unfortunately, many people are turned off by that description. However, borsch is a very tasty vegetable soup and beets are hardly noticeable.
- Meat (Mom usually buys turkey necks and claims they make the best broth)
- 3-4 carrots, finely chopped
- 1 large onion, finely chopped
- 1 tsp of olive oil
- 1 small jar of pickled beets, finely chopped
- 5-6 potatoes
- 1 sweet pepper, finely chopped
- 1 small head of white cabbage, shredded
- 1 large can of tomato sauce
- 2 small hot peppers, pickled in vinegar
- Fresh parsley, finely chopped
- Salt to taste
Add potatoes, cabbage, sweet pepper, and 1 tbsp of salt. Increase flame to bring broth to the boil and reduce flame again. Cook until potatoes are done.
Meanwhile, saute 1/2 remaining onion in olive oil. Add tomato sauce. Reduce flame and simmer for about 10 minutes.
Add onion/tomato sauce mixture, hot peppers, and parsley to the pot. Taste and add more salt if necessary. Simmer for additional 10-15 minutes.
Serve hot with a dollop of sour cream and crusty bread.