Borscht With Cabbage And Beets Recipe

• 1 c. celery, finely diced (include leaves & stalks)
• 1/2 c. carrots, finely diced
• 1/2 c. onions, diced
• 2 c. finely shredded cabbage
• 1 c. tomato juice
• 1 c. shredded canned beets
• 1/2 teaspoon sugar
• Onion broth
• Bay leaf
• Black pepper
• Salt & pepper to taste

1. Cover celery, carrots and onions with boiling water (about 1 1/2 c.).
2. Cook covered for 30 min.
3. Add in cabbage, tomato juice, onion broth, bay leaf, black pepper and beets.
4. Cook 30 to 45 min more.
5. Add in sugar and salt to taste.
6. Stir and serve.
7. Let soup cold uncovered or possibly with cover partly off.
8. Cover and chill.
9. It will last for days.
10. If soup gets thick, stir in warm water and onion broth.
11. Serves 4.

celery, carrots, onions, cabbage, tomato juice, beets, sugar, onion broth, bay leaf, black pepper, salt

Taken from cookeatshare.com/recipes/borscht-with-cabbage-and-beets-29572 (may not work)