Tuesday, February 23, 2010

vegetable borscht

It's been snowing the last 2 day's and that means soup around here for lunch.

1 teaspoon olive oil
1 teaspoon butter
1 medium onion, diced
2 large fresh beets, peeled and diced
1 medium carrot, diced
1 large potato, peeled and diced
4 cups chicken or beef stock (combination of both is nice)
1/4 of a small cabbage, shredded
1 fresh tomato, diced or 1/2 cup of canned, diced
2 Tablespoons fresh parsley, chopped
1/2 teaspoon dried dill weed
fresh ground pepper
salt to taste (Store bought stock or bouillon will be salty so take that into consideration)
1 teaspoon fresh lemon juice

In a sauce pan heat olive oil and butter. Add onions and saute till softened and lightly brown. Add in beets, carrots, potatoes and stir well to combine. Allow to cook stirring often for a couple of minutes. Add the stock and bring to a boil. Cover and simmer gently for 20 minutes. Add cabbage, tomato, parsley and dill and allow to simmer another 30 minutes or till vegetables are fork tender. Season with salt and pepper and lemon juice. Adjust seasoning as necessary. Enjoy!

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