CABBAGE BORSCHT SOUP FOR THE SOUP KITCHEN ENJOY DAN:

CABBAGE BORSCHT SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

15 red beets

5 potatoes thinly sliced

6 spring’s fresh thyme

6 tablespoons olive oil

5 onions, chopped

4 carrots, chopped

2 heads cabbage, coarsely chopped

3 stalks celery, chopped

2 tablespoon chopped garlic

15 cups vegetables broth

4 cans tomato puree

1 tablespoon caraway seeds

1 tablespoon salt

1 tablespoon black pepper to taste

1 teaspoon dell seed

3 tablespoon red wine vinegar

3 tablespoons honey

Sour cream for garnish

DIRECTIONS:   (PREHEAT OVEN TO 400 DEGREES)

1.   Scrub the beets and put them a large piece of aluminum foil.

2.   Season with salt and pepper; add thyme springs, drizzle with olive oil.

3.   Bake until beets are tender, about 1 hour.

4.   When beets are cool enough to handle, slip off the skins, chop in large chunks.

5.   In a stock-pot add 3 tablespoon oil over medium-heat when sizzling.

6.   Add onions, carrots, celery and garlic, caraway seeds and sauté for 8-10 minutes.

7.   Add vegetable broth and cabbage, potatoes and beets, season with salt,  black pepper and dill weed.

8.   Stir in red wine vinegar, honey, and tomato puree.

9.   Bring to a boil; cover and simmer for 40 minutes.

10.                With an immersion blend; blend beet mixture until smooth.

11.                Serve with sour cream.

ENJOY DAN:                                           HALLELUJAH!!