Uncle Bill's Simple Vegetable Borscht

• tablespoons margarine↗3
• large onion, finely chopped↗1
• large carrot, peeled and grated↗1
• small green pepper, seeded and diced↗1
• small sweet red pepper, seeded and diced↗1
• cup thinly shredded green cabbage1
• cup thinly shredded red cabbage1
• medium beet, peeled and grated↗1
• cups water↗6
• cups vegetable broth or 6 cups chicken broth↗6
• large potato, peeled and cubed 1/2 inch↗1
• fluid ounces tomato paste↗3 1⁄2
• garlic cloves, finely chopped↗3
• large bay leaf↗1
• teaspoon crushed black peppercorns↗1⁄4
• cup cauliflower floret (or more if desired)↗1⁄2
• large celery rib, chopped small↗1
• medium red apple, peeled, cored and diced↗1
• teaspoon Hungarian paprika↗1⁄2
• teaspoon soy sauce↗1
• teaspoons dried dill weed↗3
• teaspoons lemon juice↗2

Step-by-step instructions

1. 1

   In a large frying pan, melt margarine over medium heat.

2. 2

   Add chopped onions, grated carrots, diced green and red peppers and saute' for 5 minutes.

3. 3

   Stir in green and red shredded cabbage, grated beet and saute' for 10 minutes or until vegetables are softened.

4. 4

   Transfer sautéed vegetables to a large cooking pot.

5. 5

   Add water, vegetable broth, cubed potatoes, tomato paste, chopped garlic, bay leaf, crushed peppercorns and bring to boil.

6. 6

   Reduce heat, cover and simmer for 20 minutes, stirring occasionally.

7. 7

   Add cauliflower florets, chopped celery, diced apple, paprika, soy sauce, dill weed and lemon juice and simmer covered for about 10 minutes, stirring occasionally.

8. 8

   Remove from heat.

9. 9

   Remove and discard bay leaf.

10. 10

    Adjust seasonings to taste.

11. 11

    Let borscht sit for 15 minutes before serving.

12. 12

    Refrigerate any unused portion.