SigMT

80 | SIGNATURE MONTANA Serves 8 INGREDIENTS: • 12 cups beef or vegetable broth or stock, low sodium • 5 cups green or red cabbage, thinly sliced • 1 large onion, chopped • 3 medium carrots, chopped or grated • 1 clove garlic, minced • 2 tablespoons olive oil • 3 large beets, peeled and cut into matchsticks • 4 large potatoes, peeled and cubed • 6 oz. can tomato paste, low sodium • 2 teaspoons salt • 3 bay leaves • 1 tablespoon white vinegar • 3 large garlic cloves, grated • Ground black pepper to taste • 1/4 cup dill or parsley, finely chopped • Sour cream and rye bread for serving INSTRUCTIONS: In a large pot, add broth and bay leaves, and bring to a boil. Wash, peel and cut vegetables. Once broth is boiling, add cabbage, cover, and bring to a boil. Then reduce heat to low and cook for 20 minutes. Meanwhile, preheat a large skillet on medium heat and swirl one tablespoon of oil to coat. Add onion, carrots, and sauté for 5 minutes, stirring occasionally. Add beets, remaining one tablespoon of oil, and cook for another 3-4 minutes. Transfer sautéed veggies to the broth pot along with potatoes, tomato paste, and salt. Cover, bring to a boil, and cook on low heat for 20 minutes. Turn off heat. Add vinegar, garlic, and pepper. Stir and let borsht sit for 10 minutes to allow flavors to marry each other. Add dill, stir and adjust any seasonings to taste. Serve hot with a dollop of sour cream and bread on the side. NOTES: To make a hearty meal, add cubed chuck roast (seared). Delish! B O R S H T

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