Ingredients:
3 tablespoons margarine
1 large onions, finely chopped
1 large carrots, peeled and grated
1 small green peppers, seeded and diced
1 small sweet red peppers, seeded and diced
1 cup thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 medium beets, peeled and grated
6 cups water
6 cups vegetable broth or 6 cups chicken broth
1 large potatoes, peeled and cubed 1/2 inch
3 1/2 fluid ounces tomato paste
3 garlic cloves, finely chopped
1 large bay leaves
1/4 teaspoon crushed black peppercorns
1/2 cup cauliflower florets ( or more if desired)
1 large celery ribs, chopped small
1 medium red apples, peeled, cored and diced
1/2 teaspoon Hungarian paprika
1 teaspoon soy sauce
3 teaspoons dried dill weed
2 teaspoons lemon juice
Directions:
In a large frying pan, melt margarine over medium heat.
Add chopped onions, grated carrots, diced green and red peppers and saute’ for 5 minutes.
Stir in green and red shredded cabbage, grated beet and saute’ for 10 minutes or until vegetables are softened.
Transfer sauteed vegetables to a large cooking pot.
Add water, vegetable broth, cubed potatoes, tomato paste, chopped garlic, bay leaf, crushed peppercorns and bring to boil.
Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
Add cauliflower florets, chopped celery, diced apple, paprika, soy sauce, dill weed and lemon juice and simmer covered for about 10 minutes, stirring occasionally.
Remove from heat.
Remove and discard bay leaf.
Adjust seasonings to taste.
Let borscht sit for 15 minutes before serving.
Refrigerate any unused portion.
Servings: 12-14
Time preparation: 20 min.
Time total: 65 min.