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. 

Prep time: 30 minutesCooking time: 2 2⁄3 hoursTotal time: 3 1⁄6 hours

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.