Borscht (Cabbage and Beet soup)

Ingredients

1 medium cabbage shredded
1 small beet peeled and diced
2 carrots diced
1 bell pepper coarsely chopped
3-4 potatoes diced
1 onion chopped
1 cup tomato sauce
2 TB tomato paste
1/4 cup Italian parsley chopped
2 TB olive oil
1 tsp paprika
1 tsp dry basil or 2 TB fresh
1-quart broth (beef or chicken) or water
salt and pepper


Directions

Heat oil in a big pan, add onions and cook until transparent. Add tomato paste and sauce, basil, paprika, and stir well. Then add the rest of the vegetables to the pan, the broth, salt, and pepper and let it cook for 30-40 minutes or longer until the vegetables are cooked well but still a little crunchy. Add parsley and turn the heat off.

Makes 8 servings

Araksya's Tip: You can add beef (ground or chunks) to this dish. If adding ground beef then cook the meat with onions. Or you can cook any beef pieces in water with bay leaf and use that broth for the soup with the meat.