PEPPER FORREST-INSPIRED BORSCHT
This recipe will make a gallon of soup to feed a table of cold hungry people.
4 or 5 medium sized beet roots, tops removed (save for another meal or chop up and add to saute), diced
4 or 5 medium potatoes, diced
1/2 medium cabbage, chopped
1 large onion, diced
2 or 3 stalks celery, diced
1 large red bell pepper, diced
2 quarts stewed tomatoes, or a few lbs. fresh tomatoes, diced
1/2 bulb garlic, chopped
2 quarts Chicken Stock
Dill weed, 2 Tablespoons fresh, 1 Tablespoon dried
Salt and Pepper to taste
Butter or Olive Oil
2 Tablespoons PFSC Sweet Paprika
Note: Fava beans or another hearty bean is a welcome addition to this soup as well.

In a medium or large soup pot, melt the butter or heat the olive oil. Add the prepared onion, garlic, celery, bell pepper and beet greens, if using them. Saute until tender. Add beets, cabbage, potatoes, chicken stock and tomatoes. Add Sweet Paprika. Bring to a boil, then reduce to simmer until vegetables are tender. Add dill and salt and pepper to taste. Adjust liquids as needed. Serve with a dollop of sour cream or yogurt on top of each bowl and a little milk in the bowl, if desired. Bread, cheese or butter rounds out this meal. This soup is excellent the next day. Enjoy!
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