Roasted Beet Borscht

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mason Estate in Abbott, Texas in 1999.

• Contributed by Catsrecipes Y-Group

Ingredients

• 4 medium size red beets, greens removed
• 2 medium size white onions cut in half and thinly sliced
• 2 cups shredded green cabbage
• 1 cup canned chopped tomatoes with their juices
• 4 cups chicken broth
• 1 teaspoon kosher salt
• 1 tablespoon white vinegar

Directions

1. Preheat oven to 450°F.
2. Wrap beets securely in two layers of aluminum foil and place on the middle shelf in the oven and roast for 2 hours.
3. Remove from oven and unwrap.
4. When beets are cool enough to handle use a sharp knife to peel them and cut into 1 inch cubes.
5. Set aside.
6. In a heavy saucepan combine beets with the onions, cabbage, tomatoes, and broth then season with kosher salt.
7. Place over medium high heat and bring to a boil.
8. Reduce heat then partially cover the saucepan and simmer for 1 hour.
9. Add vinegar and cook 5 minutes longer.
10. Serve in preheated soup bowls.