Kaleenka Borshch (borsch/borscht)

1. 1

   In a large skillet, brown the onions, beets, carrots, and potato separately in oil, stirring occasionally, about 10 to 12 minutes.

2. 2

   In a large pot, bring water to boil.

3. 3

   When water is boiling, add the cabbage, green pepper, and celery; the vegetables will cool the water, so bring it back to boil.

4. 4

   Then add the browned vegetables from the skillet, salt, and pepper; simmer until the vegetables are soft but not mushy, about 20 minutes, then add the tomato juice.

5. 5

   Serve hot, topped with a generous dollop of sour cream and a sprinkle of dill.

6. 6

   If you put the borshch in a crockpot and bring along the garnish, it goes over well at potlucks, too!

* Per serving · 4 servings · Values may vary.

No additional tips available.