Ukrainian Borscht

Ukrainian Borscht
This soup is so healthy and soooo very delicious!  Enjoy this soup on a cold fall day or any old day! 
Trust me...if you feel a cold coming or you have one....do your immune system a favor and make this soup for yourself.
Add a boiled red potato to the soup....so yummy!
 

6 large beets – peeled and cut into bit size chunks

2 cans of whole beets w/juice
1 1/2 cups of tomato juice
8 cups of water
2 medium onions, diced2 celery stalks, diced
1 parsnip, cut into bite size pieces

2 carrots, diced

3 beef bouillion cubes
1 chicken bouillion cube
4 garlic cloves, peeled and left whole

2 tbsps. of butter

2 tbsps. of flour

1 tbsp. of lemon juice

Kosher salt

Fresh ground black pepper

 

( I like all the cut up vegetables in my soup.....you can leave them in....or if you prefer just 'clear' broth....leave all the vegetables in larger chunks....cook through to flavor stock and then remove prior to eating.)
 

I use a very large pot.  This recipe will yield about 20-24 cups of soup when you leave all the chopped vegetables in. 

• Add all the ingredients above (except for the butter, flour and lemon juice) into the large pot. 
• Bring to a boil, then lower heat and simmer till the beets and vegetables are soft.
• Make a roux with the equal parts of butter and flour.  Add the lemon juice to the roux.  Add the roux to the soup and stir well.
• Bring to boil for about a minute and you are done! Enjoy!

This soup freezes well in air tight jars. 

Calories per 1 cup serving (8 oz.) - about 60 calories.

 Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used.