Classic Russian Borscht
2 tablespoons olive oil
1 yellow onion, chopped
1 leek, white part, chopped
1 clove garlic, minced
5 medium fresh beets, peeled and julienne sliced
2 parsnips, quartered and diced
1 package sliced mushrooms
8 cups organic mushroom broth, 2 (32 oz) boxes
8 cups water
1 medium cabbage head, shredded
1 green bell pepper, chopped
juice of 1 lemon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Garnish with a dollop of sour cream, lots of freshly chopped dill and a lemon wedge on the side.
Serves 8
In a large skillet sauté onion in olive oil over medium heat 5-7 minutes.
Add garlic, beets, parsnips and mushrooms; sauté another 10 minutes, stirring frequently.
Remove from heat and set aside.
Bring water and mushroom broth to a boil in a large stockpot. Add shredded cabbage and continue
to boil 5 minutes. Add beet mixture, green pepper, lemon juice, salt and pepper.
Reduce heat to low and simmer for 15-20 minutes.
Serve hot with dollop of sour cream, freshly chopped dill and lemon wedge.
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