Grandma's Hearty Borscht
A warm bowl of nourishing fall flavors.
Equipment
- 1 Pot
- 1 Spice / Coffee Grinder
Ingredients
- ½ cup onions (or use 1 tbsp onion powder)
- 1 cup cabbage
- 1.5 cups beets
- 1 tsp garlic granulated (or use 1 tbsp fresh minced garlic)
- 1 ea bay leaf
- ½ tbsp marjoram
- ¼ tsp thyme
- ⅛ tsp celery seeds (or use ½ cup of celery and cook it with the cabbage)
- ⅛ tsp fennel seeds
- 1.5 cup tomato paste
- 1 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 3 cups water
Instructions
- Dice onions and simmer on a medium high heat until translucent (deglaze with a tbsp of water or apple cider vinegar if needed). Add your diced cabbage an beets and stir well.
- Grind up all your spices—I even grind up the bayleaf, but it maybe too bitter for some—add your spices and cook them for a minute or two until the aromas start to release.
- Add your tomato paste and raise the heat back to medium high, add your balsamic and apple cider vinegars and cook and stir until the tomato paste darkens slightly.
- Add your water and bring to a boil, stirring often to avoid burning or sticking.
- Cook until the soup thickens—about 10 more minutes—and serve with a sprinkle of fresh or dried dill and my sour creamy sauce.
