Quick & Simple Borsch
From elgourmand2 8 years ago
- 30 Min to make
- Serves 4
I posted a recipe for classic Ukrainian Borsch a while back. That is fantastic but a bit of work if you just want a bowl of Borsch for lunch, or a light supper. This lacks some of the subtle flavor blendings the Ukrainian Borsch has but still makes a great Borsch with half the work and in about half the time. Read more I can’t buy or make Russian Rye bread here but get some if you can. See less
Ingredients
- • 2 large or 3 medium beets, thoroughly scrubbed. If using canned see below. shopping list
- • 2 medium potatoes, cut into bite-sized pieces or skinny strips. shopping list
- • 4 Tbs. of cooking oil. shopping list
- • 1 medium onion, chopped. shopping list
- • 1 medium carrot, scraped and grated. shopping list
- • 1 bell pepper, seeded and diced (optional). shopping list
- • 2-3 cups homemade sauerkraut; rinsed and drained. Can sub thinly sliced cabbage. shopping list
- • 2 bay leaves. shopping list
- • 8-10 cups water. shopping list
- • 6 cups chicken or veggie broth. shopping list
- • 4 Tbsp lemon juice. shopping list
- • Salt and FG pepper to taste. shopping list
- • 1 Tbsp chopped dill. shopping list
How to make it
- 1. Prep all of your ingredients: Scrub the beets, grate carrots, finely dice onions and Finely slice cabbage and bell peppers.
- 2. Fill a large soup pot with 8-10 cups of water. Add 2 – 3 beets. Cover and boil for about 1 hour (some beats take longer, some take less time. It depends on how old the beets are). Once you can smoothly pierce the beets with a fork, remove from the water and set aside to cool. Keep the water.
- 3. Slice The potatoes, add them and the bay leaves to the same water and boil 15-20 minutes.
- 4. Add 4 Tbsp of cooking oil to a skillet and sauté the onion, bell pepper and carrots until they are soft (7-10 minutes).
- 5. Add the sauerkraut or thinly shredded cabbage and bay leaves to the pot when potatoes are half way done.
- 6. When potatoes are done, remove all but two cups of liquid from the beet pot. Reserve.
- 7. Peel and slice the beets into thin strips and add them to the pot. When you peel beets, use latex gloves or a plastic bag over your hands unless you want red fingers.
- 8. Add 6 cups of chicken broth, lemon juice, salt and FG pepper to the pot.
- 9. Add sautéed carrot, bell pepper and onion to the pot along with chopped dill.
- 10. Cook another 5-10 minutes, until the kraut or cabbage is done.
- 11. Remove the bay leaves.
- 12. Add additional beet water if you think the soup is too thick.
- 13. Serve with a dollop of sour cream.
- Some Russian Rye bread and chilled Stolichnaya Elite Russian Vodka, and Russian tea complete this.
- I can’t get raw beets here and have to use two 15 oz. (450 ml) cans; I like beets. If you use canned beets skip step 2 entirely and put the beet juice, plus half a beet can of water in a pot. This is now “the pot”.
People Who Like This Dish 2
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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