Borsh, Borsch, Or Borshch

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 1 bunch red beet
• 2 -3 carrots
• 1 onion
• 1 potato
• 2 tablespoons oil
• 10 chicken bouillon cubes
• 1 head green cabbage (optional)
• fresh parsley
• fresh dill

Recipe

• 1 shred the beets and carrots.
• 2 dice the onion.
• 3 cube potato
• 4 heat oil in a large stir-fry pan.
• 5 add beets, carrots and onions.
• 6 after 5-10 minutes add potato.
• 7 cook until veggies are done (sort of soft).
• 8 in the meantime boil 10 cups of water in large pan.
• 9 add 10 chicken bouillon cubes and dissolve (can be beef bouillon also).
• 10 add the veggies (if using cabbage add shredded cabbage now as well).
• 11 add fresh dill, fresh parsley, salt, seasoned and pepper.
• 12 bring to a boil reduce heat and cover.
• 13 the longer you cook the soup the stronger the flavor i normally put it on low-med and simmer for about 1 ½ to 2 hours.
• 14 check throughout to add spices.
• 15 serve cold or warm with sour cream.