No one knows how to get through a blustering blizzard like the Russians, so as we have this large winter storm barreling towards us I decided to make borscht to keep warm.
- 1 14 oz. can beets, drained and sliced thinly
- 1 18 oz. can diced tomatoes
- ½ head of cabbage, sliced thinly
- 8 carrots diced
- 1 large yellow onion, chopped
- 4 red potatoes, cubed
- 8 cups vegetable broth
- salt and pepper to taste
- fresh dill
- sour cream
Place beets, tomatoes with juice, cabbage, carrots, onion, potatoes, and vegetable broth in a large Dutch oven and bring to a boil. Lower heat to simmer for half an hour. Season with salt and pepper to taste.
Serve hot with a dollop of sour cream and fresh dill.