Roasted Beet Borscht

== Description ==
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.
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* 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
== Directions ==
# Preheat oven to 450°F.
# 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.
Category:Beet Recipes
Category:Cathy's Recipes
Category:Chicken stock and broth Recipes
Category:Green cabbage Recipes
Category:Onion Recipes
Category:Soup Recipes
Category:Tomato Recipes