Russian: Borscht (Beet Soup)

Recipe by Paul Young <paul@cooking-with-paul.com>

(serves 4)

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 6 cloves garlic, minced
• 3 cups chicken broth (3 teaspoons chicken base dissolved in hot water)
• 3 cups red cabbage, shredded
• 1 cup thinly sliced beets (about 1 large beet, peeled)
• 1½ cups thinly sliced potatoes, peeled
• 1 large carrot, peeled and thinly sliced
• 1 stalk celery, sliced
• 1 tablespoon cider vinegar
• 1 tablespoon honey
• 1 teaspoon caraway seeds
• 2 tablespoon chopped fresh dill, plus more for garnish
• 2 tablespoons tomato paste (approx)
• Salt & pepper (to taste)
• sour cream (for garnish)

Procedure:

1. In a large soup pot, saute onions in olive oil until slightly caramelized (about 15 minutes)
2. Add garlic, saute briefly
3. Add chicken broth and cabbage; bring to boil, then lower heat and simmer for 10 minutes
4. Add beets, carrots, potatoes, celery; bring back to boil, then lower heat and simmer for another 10 minutes
5. Add cider vinegar, honey, caraway seeds, fresh dill, salt & pepper to taste
6. Stir in tomato paste until soup has thickened to your liking
7. To serve: garnish with sour cream and additional fresh dill