Borscht

Anyone who knows me must have known I'd make a borscht recipe as soon as I mentioned beets!  Soups and muffins seem to be my specialties.  I'm learning that about myself.  Maybe because they're easy?  I'm the first to admit I'm no chef.  So, please, don't expect anything spectacular.  However, you can expect easy, healthy recipes made from ingredients that you probably have around your house.  And sometimes my recipes do turn out pretty tasty.  This borscht happens to be one of them.  I do enjoy this soup.  I hope you do too.

Borscht

6 cups water
1 tsp sea salt
4 cups organic carrots, chopped
1 cup organic celery, chopped
4 cups organic beets, diced
1 organic tomato, diced
1 cup organic parsnips, chopped
2 tbsp organic butter
1 cup organic onion, diced
2 cups organic cabbage, shredded
1 cup fresh organic dill
organic cream (optional)

Boil water, sea salt, carrots, celery, beets, tomato and parsnips in a large pot.  Reduce to medium heat and cover, stirring occasionally. 

Meanwhile, heat butter in a skillet over medium heat and add onion and cabbage.  Saute for 5 - 10 minutes, or until soft.

Add the onion, cabbage and dill to the soup and simmer for another 10 - 20 minutes.  Serve with a spoonful of organic cream drizzled on top, if desired.