This is the borscht we were served in Russia on our first trip there to adopt my daughter. Great for those cold winter nights!! I make quadruple recipe and freeze in 3 person portions to use all winter long.

Ingredients

2	T extra virgin olive oil
500	grams cabbage (1 med. head)
1	medium onion, diced small
16	oz diced tomatoes
16	oz sliced beets, julienned
5	oz new potatoes, peeled and julienned (red bliss)
2 1/2	oz shredded carrots
1	pound extra lean ground beef, uncooked
32	oz vegetable broth
16	oz chicken broth

Directions

1. Core and slice cabbage very thinly.
   
   
2. Sautee in oil with onion until soft.
   
   
3. Add tomatoes, beets with juice, carrots, potatoes, and broth. Salt to taste.
   
   
4. Simmer one hour.
   
   
5. Meanwhile, brown beef, add to soup.
   
   
6. Simmer one hour more.
   
   
7. Serve with sour cream (not included in calorie count!)
   
   

Categories

Soup

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in niacin High in phosphorus High in potassium High in vitamin A High in vitamin B12 Very high in vitamin C High in zinc

Bad points High in sodium High in sugar