Borscht with Potatoes

By Hester

Ingredients

• 2 medium beets, diced
• 1 medium carrot, diced
• 4 cups water
• 3 cups chicken stock
• 1 medium potato, diced
• 2 medium potatoes, quartered
• 1/2 cup sour cream
• 1 small onion, chopped
• 2 tablespoons butter
• 1 cup cabbage, shredded
• salt and pepper
• 1/2 teaspoon sugar

Details

Servings 6

Preparation

Step 1

Cover the beets and carrot with the water and soup stock. Cook until partially done. Add the potatoes and continue cooking. When the quartered potatoes are tender, remove them, mash, combine with cream and put aside.

Cook the onion in the butter until tender but not brown. Toss in the cabbage and cook until it is tender. Add this mixture to the borsch. Season to taste with salt and pepper. Stir in the sugar.

Simmer for a brief period to blend the flavors. Add the potato-cream, mixture. If necessary, thin the borsch with some boiling water or soup stock to get the desired consistency.