Renata's Borscht

Ingredients

• 2 tablespoons olive oil
• 3-4 beets
• 2 carrots
• 5 baby red potatoes
• 1 cup cabbage, shredded
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 medium green chili pepper, chopped
• 3 garlic cloves, minced
• 12 ounces chunky spaghetti sauce
• 1 quart chicken broth
• kosher salt
• pepper
• sour cream (to garnish)

Directions

1. 1

   Wash beets and place in baking dish.

2. 2

   Wash and large chop carrots and potatoes and place in baking dish.

3. 3

   Toss beets, carrots, and potatoes with 1 tablespoon olive oil.

4. 4

   Bake at 350°F for 1 hour.

5. 5

   Sauté onion and celery in 1 tablespoon olive oil in 4 quart saucepan until translucent.

6. 6

   Remove from heat.

7. 7

   Chop roasted carrots and potatoes and add to pot.

8. 8

   Peel and chop the beets and save for later.

9. 9

   Add shredded cabbage, chopped onion, chopped celery, chopped green chili, minced garlic, 1/2 jar chunky spaghetti sauce to the pot.

10. 10

    Simmer for approximately 1/2 hour or until all vegetables are tender.

11. 11

    Add beets and simmer for 15 minutes.

12. 12

    Serve, garnished with sour cream.

13. 13

    Cooking time includes prep time.