Borscht Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onions | 3 Large, chopped | |
| 3 beets, peeled and grated | ||
| 2 beets, peeled and cubed | ||
| Carrot | 1 , chopped | |
| 2 potatoes, peeled and cubed | ||
| 1 medium-sized head red cabbage, shredded | ||
| 2 quarts homemade vegetable broth | ||
| Chopped | 2 Cup (16 tbs), peeled | |
| Seeds | 1/2 Teaspoon | |
| Bay leaves | 2 , crumbled | |
| Soy flour | 1 Tablespoon | |
| 3 tablespoons brewer's yeast | ||
| Salt | 1 Teaspoon | |
| Yogurt | ||
Directions
1. Heat the oil in a large kettle and saute the onions, beets, carrot, potatoes, and cabbage, for 15 minutes, stirring occasionally.
2. Add the broth, cover, and simmer until the vegetables are crisp-tender.
3. Combine the tomatoes, dill seeds, bay leaves, soy flour, brewer's yeast, and salt and add to the kettle. Cook for 10 minutes.
2. Add the broth, cover, and simmer until the vegetables are crisp-tender.
3. Combine the tomatoes, dill seeds, bay leaves, soy flour, brewer's yeast, and salt and add to the kettle. Cook for 10 minutes.
Chef
