Winter Borscht

Name: Winter Borscht
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Cuisine: russian
Ingredients: 8 cups beef broth; 4 large beets, peeled and chopped; 2 large russet potatoes, peeled, cut into 1/2-inch cubes; 2 cups thinly sliced cabbage; 3 tablespoons red wine vinegar; Salt and freshly ground black pepper

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Level: Easy
Total: 55 min

Prep: 10 min
Cook: 45 min

Yield: 4 to 6 servings

Level: Easy
Total: 55 min

Prep: 10 min
Cook: 45 min

Yield: 4 to 6 servings

Ingredients

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8 cups beef broth

4 large beets, peeled and chopped

2 large russet potatoes, peeled, cut into 1/2-inch cubes

2 cups thinly sliced cabbage

3 tablespoons red wine vinegar

Salt and freshly ground black pepper

Directions

Put the broth, beets and potatoes in a large heavy-bottomed pot and bring it to a boil, then reduce the heat to a simmer. Cover and cook until the vegetables are just tender, about 20 minutes. Uncover and stir in the cabbage and red wine vinegar. Season, to taste, with salt and pepper (taste for sodium levels in the broth before salting). Simmer for another 15 minutes, stirring occasionally. Ladle the soup into serving bowls and serve warm. Enjoy!