BORSCH ENJOY DAN:

                    CLASSIC RUSSIAN BORSCH by CHEF DAN:

Serves 6-8

 

INGREDIENTS:

2-3 fresh beets

2 carrots, peeled, chopped

2 potatoes cut into bit-size pieces

2 tablespoons olive oil

6 -cups broth

1/2-head cabbage, thinly shredded

1 onion, chopped

1 (15.5 Oz) can cannellini beans, untrained

1 (8 Oz) can diced tomatoes

1/4-ketchup

3 bay leaves

1/4-cup lemon juice

2-teaspoon dried dill

 

INGREDIENTS:

1.   Fill a stock-pot with 10 cups of water.

2.   Add beets and bring to a boil, reduce heat and bring to a low boil.

3.   Cook for 1 hour, remove beets from the water and aside, retain water.

4.   Add potatoes, to the beet water and boil for 15-20 minutes.

5.   Half way through cooking the potatoes add shredded cabbage.

6.   To a skillet add 2 tablespoon oil over medium-heat and when sizzling.

7.   Add carrots and onions and sauté for 5-7 minutes.

8.   Stir in the ketchup, when onions are almost done cooking.

9.   Meanwhile peel beets and cut into matchstick slices.

10.                In the stock-pot of potatoes, add 6 cups broth, sliced beets, bay leaves, lemon juice, cannellini beans, diced tomatoes, and dill.

11.                Add sautéed carrot and onion mixture to the beet pot.

12.                Cook on low-simmer for 10-12 minutes.\

 

ENJOY DAN:                   BON-APPETITE!!