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| Polish Chunky Borscht Soup |
| 4 medium beets, peeled and chopped 2 medium potatoes, peeled and chopped 2 medium carrots, peeled and chopped 1 large onion, peeled and chopped 1 clove garlic, minced 1/3 cup chopped celery 2 1/2 cups boiling water 2 cups chicken broth 2 1/2 cups shredded cabbage 2 green onions, sliced 1/4 cup vinegar 2 tbsp chopped, fresh dill 1/2 tsp salt 1/8 tsp pepper 2 tbsp flour 2 tbsp sour cream 1/4 cup cold water |
| Chop beets, carrots, potatoes, onion and celery. Put in a large saucepan, cover and simmer for 30 minutes. Stir in chicken broth, cabbage, green onions, dill, vinegar, salt and pepper. cover and simmer 20 minutes longer. Whisk together flour, sour cream and water. Stir into soup and cook 5 minutes longer. Garnish each serving with sour cream and onions. Makes 8 cups of soup. |
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