Russian Soup Food

RUSSIAN SOUP

Steps:

• Place sherry and 1/4 cup vegetable broth in saucepan with onions.
• Simmer 5-6 minutes.
• Add beets, carrots, cabbage, potatoes, celery and 1 cup additional broth.
• Cover and simmer for 10 minutes.
• Add remaining broth, spices, vinegar, apply juice, raisins and tomato sauce.
• Bring to a boil; lower heat and simmer for 25-30 minutes.
• Garnish with plain yogurt, if desired.

BORSH - THE MOST DELICIOUS TRADITIONAL RUSSIAN BEET SOUP

Steps:

• Shed cabbage, dice potato, dice the onion, cut carrots into rounds, and shred the beats*.
• Put cabbage and potato in a pot, add water, chicken broth, and bouillon cubes.
• Heat on high until boiling.
• Meanwhile saute onion, beets, and carrot together for about 5-7 minutes.
• Add diced tomatoes and salt to taste, and cook another 5 minute.
• Then add pan mixture into pot, boil for 15 minutes.
• Turn off heat add minced garlic. Serve with sour cream and fresh dill.
• * Special Note on Beets: Although beets are the most beautiful rich fuchsia on the inside, their juices will stain everything hot pink, including your hands and cutting board. The best way to prep fresh beets for this recipe is to first peel them with a peeler, cut into thin slices, and finally, layer and cut into matchlike sticks.
• * For Vegetarians: simply substitute 3 cups of chicken broth with water, and omit chicken bouillon for a great vegetarian variation.