UKRANINIAN BEET BORSCH SOUP ENJOY DAN:

UKRANINIAN RED BEET BORSCH SOUP (KPACHBIN GOPW) by CHEF DAN:

Serves 10-12

INGREDIENTS:

2 tablespoon olive oil

10 cup chicken broth

4 cups water

3 beets, peeled

2 potatoes, diced

1 onion, finely chopped

3 carrots, sliced
1/2-heat cabbage, shredded

1-(15.25 Oz) can kidney beans

2-bay leaves

1/4-cup ketchup

4 tablespoons lemon juice

1/4-teaspoon EACH sea salt and ground black pepper

1-tablespoon dried dill

DIRECTIONS:

1.   Fill a stock pot with 10 cups broth.

2.   Bring to as boil and add beets; cook for 50 minutes to 1 hour.

3.   Remove the water and set aside.

4.   Add potatoes to the hot water and boil 20 minutes.

5.   When potatoes are 1/2-way done add the cabbage.

6.   In a skillet add oil over medium-high heat and when sizzling.

7.   Add onion and carrots, sauté for about 5-7 minutes.

8.   Add ketchup at the 4-minute mark, then set aside.

9.   Slice the cooked beets, and place into the soup pot.

10  Add 4 cups water, lemon juice, pepper, bay leaves, and kidney beans.

11  Add sauteed onions and carrots, along with dried dill.

12  Cook another 10 minutes, or until the cabbage is done

13  Serve with Mexican sour cream.

ENJOY DAN:                                                         EAT HEALTHY EAT BEETS!!