Beet and Cabbage Borscht

Ingredients:

• 6 cups water
• 1 can of tomato soup
• 1 large can of diced tomatoes
• 1 cup of vinegar
• juice of half a lemon
• half a small cabbage, sliced up thin
• 4 beets, grated
• 1 large potato, grated
• 1 med onion, diced finely
• 1/2 bell pepper, chopped up small
• 2 grated carrots
• 3 cups strong beef broth
• 1/4 cup extra virgin olive oil
• tons of dill (if you think you added enough, add more!)
• 1/2 cup butter (not margarine)
• sea salt
• black pepper

Preparation:

Throw it all in a pot and simmer on med-low for several hours, or as long as you can resist the thick, beety aroma coming from the kitchen. Serve with a teaspoon of sour cream for extra love.

Story:

Some people like cabbage borscht (orange), and some people like the beet kind (red).  I like this kind, because it's a party in my mouth!

Submitted by: Candace Keen