Post Eagle Newspaper


Jun 12, 2024

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Russian Vegetable Barszcz


Russian Vegetable Barszcz

2 teaspoons vegetable or olive oil
1 cup onion, chopped
1 cup green bell pepper, chopped
3 cloves garlic, crushed
4 cups cabbage, thinly shredded
1/2 cup carrots, coarsely shredded
2 medium potatoes, peeled and cut into 1/2” cubes
1 large beet, peeled, coarsely shredded
8 cups water or vegetable broth
1 can (6 oz.) tomato paste
2 bay leaves
1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon dill
1/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon red wine vinegar

Heat oil in large stock pot over medium heat.
Add the onion, bell pepper and garlic.
Cook, stirring frequently for 5 or 6 minutes.
Add remaining ingredients except vinegar.
Bring to a boil, stirring occasionally.
Reduce heat to medium, cover and simmer 30 or so minutes
until vegetables are tender.
Add vinegar before serving.

Recipe by Mary Kurowski