Russian Borscht
Source of Recipe
Carol Perez
List of Ingredients
Vegetable cooking spray
8 cups finely chopped cabbage
2 cups chopped onion
63 ounces low-sodium chicken broth (6 cans)
1 teaspoon cream of tartar
3 cups diced unpeeled round red potato
2 1/2 cups peeled diced fresh beets
32 ounces diced peeled tomatoes (2 cans) undrained -- no salt added
2 teaspoons dried whole dillweed Recipe
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add cabbage and onion; sauté 8 minutes or until crisp-tender. Remove from heat; set aside.
Combine chicken broth and cream of tartar in an 8-quart Dutch oven or stockpot, and stir well. Add potato and beets; bring to a boil. Reduce heat, and simmer, uncovered 20 minutes or until tender. Add cabbage mixture, tomatoes, and dillweed; stir well, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Yield: 4-1/2 quarts
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