Russian Cabbage Borscht

Ingredients and Weight:

• Beef broth, 8 cups
• Canned diced tomatoes, 28 ounces
• Cabbage, 1 medium head (about 2 pounds), shredded
• Carrots, 2 large (about 1 pound), peeled and chopped
• Onions, 2 medium (about 12 ounces), chopped
• Potatoes, 2 large (about 1 pound), peeled and diced
• Garlic, 2 cloves, minced
• Dried oregano, 1 teaspoon
• Dried basil, 1/2 teaspoon
• Salt and pepper, to taste
• Sour cream, for garnish (optional)

Preparation Time:

15 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large pot or Dutch oven, bring the beef broth to a boil.
2. Add the tomatoes, cabbage, carrots, onions, potatoes, garlic, oregano, and basil.
3. Season with salt and pepper to taste.
4. Bring the mixture back to a boil, then reduce heat and simmer for 1 hour, or until the vegetables are tender.
5. Serve hot, garnished with sour cream if desired.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 10 grams
• Protein: 20 grams
• Carbohydrates: 30 grams
• Fiber: 5 grams

Dish Characteristics:

• Savory and hearty
• Rich in vegetables
• Perfect for a cold winter day
• Americanized version of classic Russian borscht

User Comments:

• "This soup is so delicious and filling! I love the combination of flavors."
• "I'm not usually a fan of borscht, but this recipe was a game-changer for me. It's so flavorful and easy to make."
• "I made this soup for a dinner party and it was a hit! Everyone loved it."

Special Precautions and Tips:

• Use a good quality beef broth for best flavor.
• If you don't have time to simmer the soup for 1 hour, you can cook it on high heat for 30 minutes.
• Serve with a side of bread or crackers for dipping.
• To make a vegetarian version of this soup, use vegetable broth instead of beef broth.