Borsch Soup (Read 701 times)

2 medium sized potatoes peeled and diced
2 carrots peeled and diced
1/4 head of cabbage diced
1/2 vadalia onion diced
3 cloves garlic diced
2 celery stalks diced (optional)

1 pound of stew meat cut in very small pieces
1 can (16 oz) diced tomatoes ( I usually use the ones with basil,etc)
1 can (16 oz) mixed vegetables
1 can (16 oz) tomato sauce
1 small can of tomato paste

In a large pot cover the first 6 (six) ingredients with water. (about 3 inches
higher than the vegetables in the pot) Simmer until almost tender
Brown the meat (don't fully cook) in a pan with oil and when vegetables are
almost tender, add the meat, juices and all.
Simmer about a hour
Take about half the liquid off and set aside.
Add all canned items.
If you like alot of broth add back as much of the liquid you took as you want.

Now you will season to taste and this is tricky as it all depends on how much
seasoning you want. So I just add until I have tweaked it to my liking.

Pepper
Salt
Cumin
Oregano
Italian seasoning
Rosemary
Parsley Flakes
Basil Leaf
Sage

Simmer about an hour.

You can use any other seasonings you like as long as it is soup orientated.
Also if you like more vegetables you can do more. I love the cabbage so I usually
add more of it. You just have to experiment with it till you get it to your
liking and taste buds. Also with the meat, if it has a bit of fat brown and add
that along with the meat as that is where you get alot of flavor from to. I usually
buy some that has a bit of fat on it. And also one of the reasons you pull some of
the liquid off the vegetables is so you will have enough room in the pot for all
the other canned ingredients. You can always add it back.

This is not as complicated as it sounds and hope you all try it and enjoy it.