RECIPES ON THE ROAD COOKING SPRING BORSCH SOUP
TOTAL TIME: 30 minutes
SERVES: 8
INGREDIENTS
• 2 tbsp olive oil • 1 medium onion, diced • 2 carrots, diced • 2 red beets, diced • 8 cups vegetable stock • 2 potatoes, diced • ¼ cup white cabbage, chopped • 2 bay leaves • 2 tbsp lemon juice • 2 tbsp tomato paste • 2 cloves garlic, minced • 2 tbsp fresh dill • Salt and pepper, to taste • Sour cream METHOD
Heat a Dutch oven over medium–high heat. Add oil, onion, carrots, beets and saute for around five minutes, stirring often.
Add vegetable stock, potatoes, cabbage and bay leaves to the pot, cooking for 10 minutes with the lid on.
Add lemon juice, tomato paste, minced garlic, chopped…
