Winter Borscht

Name: Winter Borscht
Ingredients: 8 cups beef broth; 4 large beets, peeled and chopped; 2 large russet potatoes, peeled, cut into 1/2-inch cubes; 2 cups thinly sliced cabbage; 3 tablespoons red wine vinegar; Salt and freshly ground black pepper

6 ingredients

7 steps

Ingredients

8 cups beef broth
4 large beets, peeled and chopped
2 large russet potatoes, peeled, cut into 1/2-inch cubes
2 cups thinly sliced cabbage
3 tablespoons red wine vinegar
Salt and freshly ground black pepper

Directions

1

Put the broth, beets and potatoes in a large heavy-bottomed pot and bring it to a boil, then reduce the heat to a simmer.
2

Cover and cook until the vegetables are just tender, about 20 minutes.
3

Uncover and stir in the cabbage and red wine vinegar.
4

Season, to taste, with salt and pepper (taste for sodium levels in the broth before salting).
5

Simmer for another 15 minutes, stirring occasionally.
6

Ladle the soup into serving bowls and serve warm.
7

Enjoy!