BORSCHT

By gaster16

Ingredients

• 1/4 small head green cabbage (about 1/2 lb.)
• 2 medium carrots
• 2 medium celery stalks
• 1 medium onion
• 1 lb. beets
• 2 tablespoons margarine (1/4 stick)
• 1 - 14 -16 ounce can tomatoes in puree
• 2 - 13 -14 oz cans beef broth
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 / teaspoon pepper

Preparation

Step 1

Slice cabbage, carrots, celery, diced onion. Peel beets. Cut beets into 1/8" thick silces, cut slices into 1/8" wide sticks. In 5 quart dutch oven over medium heat, in hot margarine or butter cook cabbage, carrots, celery and onion, covered until tender and browned, stirring frequently. Add beets, tomatoes and their puree, beef broth, sugar, salt, pepper and 1-1/2 cup water, over high heat, heat to boiling. Reduce heat to low, cover and simmer 45 minutes or until all vegetables are very tender, stirring occasionally. Spoon 2 cups soup into blender, cover (with center part of blender cover removed) and blend at low speed until smooth. Return mixture to dutch oven, heat through. Serve soup hot or cold.