Borscht Beet Soup

Easy version of Russian borscht

Add sour cream (optional)

Ingredients

• Beet several

• Cabbage 1 (small) whole

• Carrot several

• Onion 1 large

• Meat (beef or chicken) a pound or more

• Consomme or soup stock

• Red wine (optional)

• Tomato paste 3-5 tbsp

• Bay leaf 1-2

• Salt & pepper

• Parsley (optional) some

• Sour cream (optional)

Directions

1. Cut beet, carrot, onion, cabbage, chicken in desirable size

2. Sautee chicken and onion

3. Add other vegetables and pour water and bay leaf to boil

4. Simmer for a few hours on low heat

5. Add salt & pepper, consomme/soup stock, red wine

6. Add tomato paste toward the end

7. Add chopped parsley and sour cream in an individual bowl

Note

• Tastes better the next day.

• Recipe from a friend many years ago.