Beet Borscht Recipe
2 tablespoons vegetable oil
1 onion diced
3 cloves garlic minced
1/2 teaspoon caraway seeds
1 1/2 lb beets peeled and diced
5 cups diced green cabbage
2 white potatoes (about 10 oz/280 g), cubed
2 ribs celery diced
1 carrots diced
2 bay leaves
1 3/4 teaspoon salt
1/2 teaspoon pepper
1 can tomato paste
1 tablespoon packed brown sugar
10 cups water
3 tablespoons vinegar
In large Dutch oven, heat oil over medium-high heat; cook onion, garlic and caraway seeds, stirring occasionally, until softened and light golden, about 4 minutes.
Stir in beets, cabbage, potatoes, celery, carrot, bay leaves, salt and pepper; cook over medium heat, stirring often, until beets are starting to soften, about 10 minutes.
Stir in tomato paste and brown sugar; cook, stirring, for 2 minutes. Stir in water; bring to boil. Reduce heat and simmer, stirring occasionally, until beets are tender, about 40 minutes. Stir in vinegar; discard bay leaves. (Make-ahead: Freeze in airtight container for up to 2 weeks.)
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