Beet Borscht Soup from The Old Country - This Is How I Cook

Name: Beet Borscht Soup from The Old Country - This Is How I Cook
Ingredients: 1 t caraway seeds (optional); 1 lb beets, trimmed, peeled and cut into 1/2″ cubes; 1-1/1/2 t kosher salt; 4-5 c chicken stock or veggie stock; 1/2 lb Yukon gold potatoes-cut into 1/2″ cubes; 1 1/2 T butter; 1 T olive oil; 1 c chopped red onions; 1 celery stalk, chopped; 1 large carrot, peeled and sliced into 1/2″ thick half moons; 2 c chopped green cabbage; 1-2 T chopped fresh dill; 1-1 1/2 T cider vinegar; Juice of 1/2 a lemon; 1 T of honey or to taste; 1 1/4 c tomato puree; 1 T raisins-optional; Freshly Ground black pepper; Sour Cream or Yogurt; Chopped Fresh Dill

"Beet borscht, made sweet and sour style with cabbage and potatoes, may be from the Old Country, but it is just as savory and delicious today!..."

INGREDIENTS

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1 t caraway seeds (optional)

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1 lb beets, trimmed, peeled and cut into 1/2″ cubes

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1-1/1/2 t kosher salt

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4-5 c chicken stock or veggie stock

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1/2 lb Yukon gold potatoes-cut into 1/2″ cubes

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1 1/2 T butter

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1 T olive oil

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1 c chopped red onions

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1 celery stalk, chopped

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1 large carrot, peeled and sliced into 1/2″ thick half moons

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2 c chopped green cabbage

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1-2 T chopped fresh dill

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1-1 1/2 T cider vinegar

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Juice of 1/2 a lemon

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1 T of honey or to taste

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1 1/4 c tomato puree

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1 T raisins-optional

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Freshly Ground black pepper

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Sour Cream or Yogurt

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Chopped Fresh Dill

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