Jewish Beet and Cabbage Borscht Recipe
Borscht is a soup made with a beetroot base and commonly includes potatoes, cabbage, or both. Borscht has its origins in Ukraine and is now a very popular dish in the rest of the Eastern European and Central European countries. Borscht was brought to North American cuisine by the immigration of the Ashkenazi Jewish community. For ideas of nice serving dishes for borscht, browse our gallery of serving dishes


· 3 tbsp olive oil
· 34lb russet potatoes, peeled and chopped 
· 2 12 cups green cabbage, chopped, 14 of small head 
· 1 onion, chopped 
· 8 cups canned vegetable broth 
· 6 2 inch beets, peeled and chopped        
· 1 cup canned chopped tomatoes, drained 
· 1 tbsp fresh lemon juice 
· Low-fat sour cream 
· Freshly chopped parsley 


Heat oil in heavy large pot, over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, for about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, for about 30 minutes. 

Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cups to thin soup. Add lemon juice; season with salt and pepper. To serve, ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. 

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