Borscht
RED BEET SOUP
Ingredients
3-4 potatoes
½ head of green cabbage
2 carrots
3 medium sized red beets
1 onion
1 red bell pepper
3 quarts of beef stock
2 tablespoons of tomato paste
½ of a fresh lemon
1 can of red kidney beans
Fresh dill, parsley, bay leaf, garlic powder and black pepper to your taste.

Preparation Steps
Step 1 Peel and cut potatoes into bite-sized pieces. Chop approximately half of the cabbage and set both potatoes and cabbage aside.
Step 2 Shred carrots, chop beets, onion and bell pepper, add oil and saute until tender for 15 minutes on medium heat. Add 1 tablespoon of sugar, 2 tablespoons of tomato paste and juice of half of the lemon. Set these ingredients aside.
Step 3 Add potatoes and salt to the broth. When potatoes are almost cooked add cabbage, sauteed vegetables and can of red kidney beans to the pot.
Step 4 Now add your spices of black pepper, bay leaf, garlic powder, a fresh bunch of dill and parsley and bring to a short boil for 10-15 minutes on low heat. Serve with fresh bread and sour cream! Enjoy!

Vegetables and Herbs

• Red Beets
• Potatoes
• Cabbage
• Carrots
• Bell pepper
• Onions
• Parsley
• Dill
• Bay leaf

Orchard Fruits and Nuts

• Lemon