Russian Vegetarian Borsh

A classic Russian recipe, this chunky and flavorful soup made with Oregano essential oil is a must-try.

INGREDIENTS:

4 medium sized potatoes

1 large beet

1–2 carrots

1 large onion

1 sweet ripe tomato (cut it into 4–8 pieces)

1 medium size cabbage

6-ounce can tomato paste

Bullion cubes of choice

Fresh cut dill

Fresh cut basil

1 drop Oregano essential oil

Fresh cut parsley

Olive oil

Ground pepper

Salt

Pinch of sugar

1 cup of dried white beans canned or soaked in water overnight (optional)

INSTRUCTIONS:

1. Fill large pot half way with water
2. Chop up potatoes, place in boiling water.
   Note: If you are using soaked beans, put them in at the same time as potatoes. If you are using canned beans, wait until you add the beets to the boiling pot.
3. Grate beet, carrots, onion; put them in a frying pan with 1–2 tablespoons of olive oil, and start frying. Add tomato paste and cook the whole thing.
   Note: Add a bit of water just to keep it from burning. You want this to really cook into a glop. Once done, set it aside.
4. Chop cabbage then add to boiling water once potatoes are 50 percent cooked.
5. Once cabbage is about 50 percent cooked, add bullion to your pot (to taste).
   Note: Do a taste test as you add the bullion cubes. Keep adding till you achieve desired taste.
6. Add cooked beet, onion, carrot mixture to the soup. This is a good time to do a taste test and add fresh tomato pieces into the soup and a small pinch of sugar to balance out the acidity.
7. Bring to a boil again for 3–5 min., Check your vegetables to make sure they are cooked, but not overcooked.
8. Add salt and pepper to taste.
   Tip: The theory here is to keep tasting your soup as you go and adjust it to your liking and taste.
9. Turn off heat; add fresh chopped herbs with essential oil; cover. Let soup sit for 25–30 min. before serving. This allows the soup to meld and build flavor. Borsh is always better on the second day.
10. Serve hot with spoonful of sour cream and fresh bread.
    Note: Dip a toothpick into the essential oil bottle and stir into your recipe until you reach the desired flavor