Roasted Beet Borscht

ROASTED BEET BORSCHT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mason Estate in Abbott, Texas in 1999. 4 medium size red beets greens removed 2 medium size white onions cut in half and thinly sliced 2 cups shredded green cabbage 1 cup canned chopped tomatoes with their juices 4 cups chicken broth 1 teaspoon kosher salt 1 tablespoon white vinegar Preheat oven to 450. Wrap beets securely in two layers of aluminum foil and place on the middle shelf in the oven and roast for 2 hours. Remove from oven and unwrap. When beets are cool enough to handle use a sharp knife to peel them and cut into 1 inch cubes. Set aside. In a heavy saucepan combine beets with the onions, cabbage, tomatoes, and broth then season with kosher salt. Place over medium high heat and bring to a boil. Reduce heat then partially cover the saucepan and simmer for 1 hour. Add vinegar and cook 5 minutes longer. Serve in preheated soup bowls.

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