Californian Borsch

Who doesn't like fresh farmers market vegetable soup? 

I changed recipe my way. That's why I call it Californian Borsch. 

So we need: 

Chicken stock 

Chicken meat ( precooked)

Beets

Carrot

Onion 

Garlic

Mushroom

Cabbage

Spinach

Red beans ( from canned beans) 

Avocado 

Salt, pepper

Californian , Mexican chillies

Oregano

Olive oil 

Rice vinegar

First I made chicken stock. 

Boiled pot of water

With chicken spine bones and white meat, till you see dark foam. Rinse it off and add fresh good water , no salt needs 

!

Add 1 big carrot and onion without skin. And cook on slow for 1 hour. 

Drain stock, removing bones, onion and carrot.

On big skillet sautée onion and shredded carrot with olive oil till its soft and nice brawn color. 

Cook shredded beet with olive oil in another pan, drizzled with rice vinegar, which help to keep color. 

Add cut potato, cabbage to the stock

Cook for 15 min. Than add onion, carrots, cooked beets, drained beans, spinach, cut mushrooms.  Chopped some fresh chillies and garlic. Add condiments and try it ! Everybody has preferences)! 

Cook it till its boiled. 

Serve with half of avocado and mayonese( add horseradish ). 

Just love it!