While the east coast was getting slammed with snow and cold weather over the last few weeks, we have been enjoying spring in Park City… Until Sunday! All of the sudden the cold weather and snow came roaring back and winter is here once again. Most people think of classic borscht as the bright red beet borscht however this recipe is a quite different. This borscht is still packed with lots of delicious vegetables but has a rich buttery flavor instead of the more vinegary base of beet borscht. Extra bonus… this recipe wont stain your clothing and pots like beet borscht! Don’t be fooled by this seemly light vegetable soup, it is very very filling! The base of the soup is potato and carrots which makes it a little more substantial then you’d think! Enjoy! Ingredients:
- 5 large potatoes, peeled and cut into 1′ pieces
- 5 large carrots, peeled and chopped
- 3/4 cup butter
- 1 large sweet onion
- 1 small green cabbage, coarsely chopped
- 5 celery stalks, sliced
- 4 garlic cloves, sliced
- 1/3 bunch of parsley, chopped
- 2 14.5oz cans petite diced tomatoes
- 3 cups of chicken broth (or vegetable broth)
- 1 teaspoon salt and pepper (plus more to taste)
- Sour cream for garnish (optional)
- Add potatoes and carrots to a large stock pot and add enough water to cover the vegetables completely. Bring to a boil, stirring occasionally, until the potatoes and carrots are very tender.
- Using a hand held potato masher, mash the carrots and potato into small pieces creating thicker potato based water.
- Meanwhile in another large pot melt the butter. Saute the onion, cabbage, celery, garlic, and parsley until the cabbage has wilted and the vegetables are tender.
- Add the cabbage mixture to the pot with the potatoes and carrots, then add the chicken stock and petite diced tomatoes.
- Bring to a boil and then reduce the heat and simmer for 30minutes.
- Season to taste with salt and pepper. Serve with a dollop of sour cream and crusty bread!