Renata's Borscht

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 3 -4 beets
• 2 carrots
• 5 baby red potatoes
• 1 cup cabbage, shredded
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 medium green chili pepper, chopped
• 3 garlic cloves, minced
• 12 ounces chunky spaghetti sauce
• 1 quart chicken broth
• kosher salt
• pepper
• sour cream (to garnish)

Recipe

• 1 wash beets and place in baking dish.
• 2 wash and large chop carrots and potatoes and place in baking dish.
• 3 toss beets, carrots, and potatoes with 1 tablespoon olive oil.
• 4 bake at 350°f for 1 hour.
• 5 sauté onion and celery in 1 tablespoon olive oil in 4 quart saucepan until translucent.
• 6 remove from heat.
• 7 chop roasted carrots and potatoes and add to pot.
• 8 peel and chop the beets and save for later.
• 9 add shredded cabbage, chopped onion, chopped celery, chopped green chili, minced garlic, 1/2 jar chunky spaghetti sauce to the pot.
• 10 simmer for approximately 1/2 hour or until all vegetables are tender.
• 11 add beets and simmer for 15 minutes.
• 12 serve, garnished with sour cream.
• 13 cooking time includes prep time.