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Borscht | by CGehlen
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Borscht

3/4 cup red wine

2 bay leaf

1 tsp black peppercorns

3 sprig thyme

2 cloves garlic

3 tbsp olive oil

2 medium russet potato (3/4 pound), peeled, chopped

2 1/2 cups chopped red cabbage (about 1/4 small head)

1 large onion, chopped

8 cups (or more) vegetable or chicken stock

6 2-inch-diameter beets, peeled and chopped

1 cup drained canned chopped tomatoes

1 Mutsu apple, peeled and grated

3 small carrots grated

Coarse salt and freshly cracked black pepper

Sour cream, for garnish

Chopped fresh dill, for garnish

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Taken on January 30, 2009