SIGN UP FOR OU KOSHER NOTIFICATIONS

BROWSE KOSHER RECIPES

• Baked Goods
• Beverages
• Breads
• Cheese
• Chicken
• Desserts
• Featured Recipes
• Fish
• Holidays
• Kugels
• Marinades
• Meat Recipes
• Pareve Recipes
• Passover
• Pasta
• Relishes/Dressings
• Salads
• Side Dishes
• Soups
• Stuffing
• Traditional Jewish
• Veggies

Borscht

1 tablespoon vegetable oil
1 tablespoon margarine
1 onion, chopped
3 medium size carrots, peeled and sliced
1 small parsnip, cut into thin 2-inch strips
3 medium size beets, cut into thin 2-inchstrips
2 large garlic cloves, finely minced
1 bay leaf
1 tablespoon sugar
6 cups vegetable or chicken broth
1 small cabbage, cut into 2-inch chunks
3 medium size potatoes, peeled and diced into 1/2-inch pieces
1/4 cup tomato puree
Salt and freshly ground black pepper to taste
1/4 cup Balsamic or red wine vinegar
Pareve sour cream for accompaniment

In a Dutch oven, heat oil and margarine over medium heat and saute onion, carrots, parsnip and beets until onion is translucent. Stir in the garlic, bay leaf and sugar and cook for 30 seconds. Add broth, cabbage, potatoes and tomato puree, salt and pepper. Simmer, covered until vegetables are tender, about 20 to 30 minutes. Remove from heat and stir in vinegar. Cool to room temperature and refrigerate overnight. To serve: Ladle cold soup into bowls and place a dollop of sour cream on top. This soup is also delicious served warm.