Cabbage Borscht

Cabbage Borcht

1 cup diced Onions

1 cup diced Celery

1 cup diced Red Peppers (optional)

2 Bags Coleslaw Mix (or 1 small head cabbage, shredded)

4 Large Carrots, shredded

4 Potatoes peeled and cubed (optional)

2 boxes Beef Broth*

2-4 cups Roast Beef, cut into bite sized pieces

2 tsp dry Dill Weed

2 tbsp Beef Bouillon 

2 tbsp dry Parsley Flakes

1 tsp Salt

1/2 tsp Pepper

1 large tin Crushed or Diced Tomatoes

1 tin Tomato Sauce 

1 Tin Tomato Soup

1 cup Cream

Place Onions, Celery, Peppers, Carrots, Coleslaw Mix and cubed potatoes(if so desired) into a large pot. Add Beef Broth. Bring to a boil; then add remaining ingredients except cream. Simmer until veggies are tender. You may need to add a bit of water if your soup is too thick. 

Add cream just before serving.

Soup can be put into jars to seal when hot. I like to put my quart jars into the microwave for 1 minute to ensure that it will seal. 

Do not put cream into jars!

Place jars into the fridge to store after they have cooled off. 

* Chicken broth can be used in place of the Beef Broth followed by switching out the Beef for Chicken as well.