Swedish Borscht Recipe

Ingredients

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• 'Borscht' shopping list
• 1 large yellow onion, or 2 medium sweet reds, depending on preference. shopping list
• 2 to 3 cloves garlic.finely chopped shopping list
• Two large russet potatoes. shopping list
• 3 medium carrots. shopping list
• 1 well rounded (med. to large) green or red cabbage shredded. shopping list
• 1 or 2 Bay (Laurel) leafs. shopping list
• 1/2 tablespoon dried dill shopping list
• 1 teaspoon dried oregano shopping list
• 1/2 tablespoon dried fennel seed shopping list
• 1 14 oz can of Italian style stewed and cubed tomatoes. shopping list
• 2 to 3 stalks celery chopped in 1 inch pieces shopping list
• 3 to 4 large red beets. shopping list
• 1 Liter (1 quart and one half) of either organic free-range chicken or of beef broth shopping list
• The juice of two lemons. shopping list
• salt and pepper to taste. shopping list
• Over very low heat saute garlic and onions. Add dill, oregano, fennel. Once onion becomes translucent and garlic pearls, add carrots, celery, cubes potatoes and cubed beets.Heat vegetables through until almost soft. Add cabbage and slowly add beef or chicken stock (Please note: vegetable stock may also be used to make this 100% vegetariam), all the while sitrring. Once vegetables are soft, after approximately 20 mins. on med-low heat, add can of tomatoes and bring to a boil. shopping list
• Once mixture begins to boil, turn down heat to extremely low and simmer for 3-41/2 hours, until about two or three inches of the broth have cooked out of the pot. Turn off heat. Add slat and pepper to taste. shopping list
• At this point, you may either leave vegetables whole or you may choose to take a kitchen wand and puree. Put soup in bowl in refrigerator for at least 4 hours. Reheat or serve cold with a dollop of either plain yogurt, Middle Eastern Lebni, or sour cream. shopping list