Solzhenitsyn, a Russian author wrote: "A bowl of thin
cabbage soup, half burned, was as welcome to them as rain to
parched earth. They'd swallowed it in one gulp. That bowl of
soup—it was dearer than freedom, dearer than life itself,
past, present, and future." Soup is a favorite in Russia
and Poland. This soup is made with a variety of vegetables and
cabbage. "Borscht" is Slavic for beet. This soup was
created in The Ukraine and adapted in other countries. Beets
give this soup its distinctive color and flavor. Green cabbage is a close relative of broccoli and is
known as a cruciferous vegetable that helps to stimulate our
bodies detoxification system.
1 tablespoon canola oil
chopped yellow onion
˝-ounce) can Italian-style tomatoes, undrained
sliced, then chopped green cabbage
russet potatoes, peeled and diced
large carrot, peeled and diced
stalks celery, sliced
peeled and shredded beets, use gloves
teaspoons chicken or beef base
tablespoons apple cider vinegar
teaspoons seasoning salt
teaspoon dried dill weed
Heat the oil in a 6-quart Dutch oven over medium heat.
2. Fry the onions
until translucent, then add the water, tomatoes,
potatoes, carrot, celery, beets, chicken or beef base,
salt, and dill weed. Bring to a boil.
3. Reduce the heat
and simmer for 1 hour.
4. Serve with sour
Use a chopping board you don’t mind staining with
beet juice or use a open paper bag and a grater set in a
bowl to prevent staining your wood chopping board or
Wearing disposable gloves is also advised.