Borscht

INGREDIENTS

1 Tbsp butter
1 Tbsp extra virgin olive oil
1/2 medium onion, chopped fine
2 stalks celery, diced small
1 cups shredded green cabbage
3 carrots, peeled and chopped small
3 large beets, peeled and shredded or diced medium
Other vegetables (such as potatoes, beans, corn, turnip, parsnip) if desired, diced
1/4 cup tomato paste
6 cups vegetable broth
2 bay leaves, whole
Sea salt and black pepper to taste
Sour cream

DIRECTIONS

Heat the butter and oil in a large pan over medium heat. Add onions and celery, and cook for 5 minutes until tender.

Add the cabbage, carrots, beets, other vegetables if using, tomato paste, vegetable broth, and bay leaves. Cover pot and cook on very low heat for between 60-90 minutes or until vegetables are tender.

Remove bay leaves. Season with salt and pepper to taste.

Ladle hot borscht into bowls and top with a heaping spoon of sour cream. Serve with crusty bread.

Serves 8.