Borscht(Russia)
- 1 large can whole tomatoes
- 2 medium cans sliced beets
- 6 medium red potatoes diced into bite sized pieces
- 1 head of red cabbage cut into shreds
- 1 large onion coarsely diced
- 1 Tbsp. minced garlic (or more to taste)
- 3-4 bay leaves
- salt
- pepper
- 1 tsp. cumin-optional
- dash of hot red pepper flakes-optional
- 1 whole diced lemon-optional
- Pour the cans of tomatoes and beets (including the juices) into a large soup pot. Add the potatoes and cabbage and cover with water with at least 1 inch over the vegetables. Add the garlic, salt and pepper to taste and add the bay leaves. Add the cumin, hot peeper and lemon if desired. Bring to a fast boil, lower the heat to a low boil and cook until the vegetables are just tender. I usually put all the ingredients in the crockpot in the morning and we have hot soup ready for dinner that evening. Serve with sour cream.
tomatoes, beets, red potatoes, red cabbage, onion, garlic, bay leaves, salt, pepper, cumin, lemonoptional
Taken from www.cookbooks.com/Recipe-Details.aspx?id=21332 (may not work)