SOUP - Borsch (by Charlotte Opper)

By RHagan

Ingredients

• 4 tbsp butter
• 1 large onion, finely chopped
• 2 L chicken broth
• 4 large or 10 small beets, grated
• 1 1/2 cups carrots, sliced small
• 2 handfuls green beans, sliced small
• 1 1/2 cups diced small potatoes
• 1/2 head of cabbage/beet leaves, thinly chopped
• 6 springs fresh chopped dill
• Freshly ground pepper to taste
• Salt to taste
• 3/4 cup whipping cream
• 1 tbsp vinegar or more to taste

Preparation

Step 1

1. Melt butter. Sauté onions in butter in a skillet.
2. Put 2 L of chicken broth into a large pot and slowly simmer.
3. Peel and grate the beets. Dice potatoes. Cut green beans and carrots into slices. Thinly shred 1/2 a cabbage or beet leaves and add all vegetables to pot.
4. Once onions are soft, add them to the pot. Add chopped dill. Bring to a boil and simmer for an hour.
5.When soup is ready take off the heat and add vinegar (add more to taste). Add whipping cream once it's off the heat.

**If you freeze, don't add potatoes.