Borsch ... Well almost

I love all things tart, savory and flavorful. After having an amazing red cabbage soup at Georgetown Liquor Co. I had to come up with my own version. I tweak it every time but this is one that will wake up those taste buds.

Ingredients :
2 cups each chopped - carrots, celery & onion
3 Tbls EVOO
4 cups red cabbage chopped bite size
2 each chopped- red, purple, Yukon gold potatoes (can do all one kind, even russet if you would like just total about 2 - 3 cups
6 cups vegetable broth
2 bay leaves
3/4 cup red wine vinegar
1 Tbls worcestershire (vegan varieties are available)
Salt & Pepper to taste

Start out with a large stock pot and sauté the carrots, onions & celery in EVOO until tender. Add broth, bay leaves and potatoes and bring to a boil until potatoes are almost fully cooked at which point toss in the vinegar, worcestershire and red cabbage and cook until cabbage is tender. Season with salt & pepper until you reach the desired flavor.

Enjoy