Скачать или смотреть Beet Borscht Recipe

Ingredients
8 large beets (about 4 cups)
2 medium to large potatoes
2 onions (2 cups)
3 cloves of chopped Garlic
1/2 of a Cabbage, shredded
4 cups of vegetable stock
3 tbs apple cider vinegar
Couple of Dill sprigs
8 all spice seeds
2 bay leafs
1 lemon
Salt & Pepper

Wash beets, and cut green tops off (use for smoothies or salads don't throw out!) Roast in oven at 350 for 45 - 1hr check them at 45 minutes, if the knife goes in easily it's done. Peel off the skin once they are cooled.
Add some olive oil to the pan and add the onions and garlic. Once the the onions are yellow add 1/2 of cabbage, potatoes
-Add the vegetable stock and fill the pot up with water to make sure everything is covered.
-Add the dill, 4 All spice seeds, 1 bay leaf (I put it into an empty tea bag just so it wouldn't get lost in the soup but you can blend it with it in it if you want) And then 1 tbs of apple cider vinegar.
Bring it up to a boil and let it simmer until the potatoes are soft.
Take out the dill, and spices and transfer everything into a blender.
Then reserve some of the soup and put in the beets, juice in one lemon and then blend it all together.
Once everything is blended season it with salt and pepper and add 2 more teaspoons of apple cider vinegar. Adjust the consistency by adding more hot water, that was infused with the remaining bay leaf and all spice seeds.

Serve with sour cream mixed inside, topped with dill or chives.
Serves 6

Music:
1)The_Engagement by Silent Partner
2)Mountain Sun by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/
3)Succotash by Silent Partner