Borscht
Description
This is the same borscht you could enjoy at Alex's Odessa Cafe, on Bograshov Street in Tel Aviv. Charlie Varon brought this recipe back from Israel.
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Cooking time | 2 hours, 40 minutes |
| Total time | 3 hours, 10 minutes |
Ingredients
3 tablespoons
olive oil 1
onion, large (chopped) 6 cloves
garlic (smashed) 3
bay leaves 3
carrots (sliced) 8
beets, large (diced or julienne) 1
cabbage (shredded or thinly sliced) 28 ounces
can of diced or crushed tomatoes (in juice, not puree) 1⁄4 teaspoon
basil, dried 1⁄2 teaspoon
celery seed 1 bunch
parsley, chopped and fresh 1 bunch
dill, chopped 2
lemons, juice only Instructions
Prepare vegetables as specified above.
In a large pot or soup kettle, sauté the onions, whole garlic and bay leaves in olive oil on low heat, stirring periodically, until quite tender, 20-30 minutes.
Add carrots and beets and sauté another 5-10 minutes.
Add the cabbage and stir. Then add tomatoes, basil, celery seed and water. How much water? Enough to cover.
Cook at a gentle simmer for 1-2 hours.
Add parsley and dill. Taste. Add salt, pepper, more celery seed if needed, and lemon juice to taste. Add water if soup needs thinning.
Notes
Serve with vegan sour cream.