7 cups Water

3 Bay leaves

7 Whole peppercorns

3 table spoons Sunflower oil

 3 Fresh garlic cloves

 Fresh onion 1

 1 Carrot shredded

 1 Medium potato

1 Medium tomato

 Shredded cabbage 1/5 of cabbage head

 3 Roasted (or fresh) beets

Fresh tops of 1 beet

 1 Fresh lemon

 Sour cream 1 teaspoon per serving

 Freshly chopped dill ½ teaspoon per serving

In pan add sunflower oil and sauté garlic, onion, and shredded carrots. Sauté till tender.

A. Bring water to boil in medium pot. Add bay leaves and peppercorns.
B. In separate bowl combine all vegetables cut in small cubes and shredded cabbage.
C. Add sautéed mix to boiling water. Add all vegetables in boiling water. Bring temperate to simmering. Add juice of 1 lemon. Cook for 45-60 min depending on desired tenderness.
D. Add salt and pepper to taste.
E. Garnish with sour cream and dill

Optional Roast beats at 350 F till tender. Cool down. It will give borsch deeper flavor.

Anya El-Wattar Newsletter Signup